Sunday, March 29, 2009

Herbed Roasted Corn

Mike and I fixed this for lunch today, and man, did it turn out well! I've posted about the plank-grilled salmon before, and the blackberry salad is pretty self-explanatory, but the roasted corn was fabu. It's now my favorite way to cook corn: something about the roasting process infuses it with great taste and makes butter and salt unnecesary.
  1. Preheat grill to 350 degress.
  2. Soak desired amount of whole ears of corn in water for 15-30 minutes.
  3. Peel the green husk back like a banana and remove the silks only.
  4. Make an herbal garlic paste with desired amount of fresh garlic, cilantro, parsley, basil, rosemary, oregano, and/or mint.
  5. Brush corn with olive oil, sprinkle with salt, pepper, and herb mixture to taste.
  6. Replace husks around corn and tie with butcher twine.
  7. Roast in husk for 15-30 minutes, until desired doneness.
  8. Discard husks and enjoy!



Made by Lena