Prep Time 20 minutes Cook Time 20 minutes
The Farmers' Market is my favorite place to be in the summer - stalls are full to bursting with ripe and delicious vegetables at their peak flavor. Corn on the cob signals summer like no other vegetable and every person in my home loves it. Grilled over a fire and topped with a flavored butter, it's pure summer perfection!
by Anne Coleman
What you'll need
- 6 ears of corn with husks and small length of stalk intact
- 1/2 pound (2 sticks) butter - at room temperature
- 2 Tablespoons snipped fresh chives
- 2 cloves garlic - minced
- 1/2 teaspoon Kosher salt
Notes:
Yield: 6 servings
How to make it
- In a small bowl combine butter, chives, garlic and salt and mash until completely blended.
- Lay out a sheet of parchment paper and spoon butter into the center to form a log approximately 1-inch in diameter.
- Roll parchment paper around the butter making sure the log is uniformly shaped. Pinch ends tight and set in the refrigerator to firm up until ready to serve.
- Pull husks down from the corn, leaving intact, and remove corn silk and any debris that may remain. Pull husks back up over the corn to cover completely. Soak corn in cold water for 5 minutes. Remove and drain well.
- Heat grill over high heat. Cook corn directly on grill for 15 to 20 minutes, turning every 5 minutes to keep from burning. Keep grill covered between turning. Peel back husks periodically to check the corn. Kernels that are still milky looking are not done. Pierce a kernel or two to check for doneness.
- Remove corn from grill, strip husks away and snap off stalk. Cut butter into even slices and serve a slice with each corn cob.
