Campfire Corn With Herb Butter |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Roasting brings out the nutty flavor or fresh corn on the cob, and leaving the husks on prevents the delicate kernels from drying out. For an added taste treat, serve the corn with wedges of lemon or lime: the tart citrus flavor complements the sweetness of the corn. Ingredients:
6 medium ears corn, with husks and silk |
6 (8 inch) pieces kitchen twine |
1 medium shallot, minced |
3 tablespoons butter, softened |
2 tablespoons minced fresh parsley |
1 teaspoon minced fresh tarragon |
1 teaspoon freshly grated lemon peel |
1/2 teaspoon salt |
1-1/8 teaspoons ground black pepper |
Directions:
1. Prepare outdoor grill for direct grilling over medium heat.
2. Gently pull husks three-fourths of the way down on each ear of corn; remove silk. In large saucepot, place corn with husks and loose kitchen twine. Add enough water to cover; let soak for at least 15 minutes.
3. Meanwhile, in a small bowl, stir shallot, butter, parsley, tarragon, lemon peel, salt, and pepper. Let stand at room temperature up to 20 minutes or refrigerate overnight, if you like.
4. Remove corn from water; drain well. With pastry brush, brush each ear with some butter mixture. Pull husks back up and, with twine, tie them at top of ears.
5. Place corn on hot grill rack over medium heat. Grill, turning occasionally, until husks are brown and dry and kernels are tender, 20 to 30 minutes.
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