Nothing reminds me of my childhood as grilled corn does. Now that I think of it, I can even taste its unmistakable flavor and its sweet and warm smell. I remember taking the hot corn right from the burning coal and devouring the whole thing, without even waiting for it to cool down. Since that particular moment I had hundreds, maybe thousands of them and I enjoyed with the same pleasure each and every single one of them. This time I chose to grill the corn to enhance its sweetness and then I dressed the knobs with a herb butter mixture. There’s not much to say about the herb butter, maybe just the fact that that beautiful bouquet of herbs came from my own garden. I wish I could describe how divine the combination was!
- 4 ears of corn
- 50g butter (at room temperature)
- ½ tsp chopped fresh chilli (with the seeds removed)
- ½ tsp chopped bell pepper
- 1 Tbsp fresh herbs (I used parsley, dill, basil, thyme and lemon balm)
- salt and pepper to taste
- Begin by removing the husk from top to bottom but leave it attached to the bottom part. Remove the silk. Divide the husk into 3 sections, braid it and tie it at the end. (picture)
- Grill the corn for 10-15 minutes or until brown on all sides.
- For the herb butter mix the butter with chopped chilli, bell pepper and herbs.
- Remove the corn from the grill and spread it with herb butter.
- Season with salt and pepper and enjoy!
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