Makes: 24 servings
Fresh sweet corn is delicious year round! Grill it in the husk then slather with an herb butter made with chives, chive blossoms, parsley and lemon thyme.
1 - 2 dozen
Fresh sweet corn on the cob (don't take the husks off!)
2 sticks (1 cup)
real butter, softened
fresh parsley, chopped
fresh chives, minced
fresh lemon thyme, chopped
2 - 3 Tbs
fresh chive blossoms, chopped lightly
2 - 3 Tbs
fresh grated Parmesan cheese
2 - 3
whole chive blossoms for garnish
Butter should be made at least half an hour before serving.
In a small bowl, mix together the softened butter, parsley, chives, lemon thyme and chive flowers until well combined. Taste to see if you need to add up to 1/2 tsp of salt.
Place butter mixture into small serving dish and garnish with chive blossoms. Loosely cover with plastic wrap and chill for an hour.
Remove from fridge 5 minutes before serving.
Preheat grill to medium-high heat.
Remove outer husks of fresh sweet corn, leaving the last 2 or 3 thin layers on. Don?t remove the silk, it will easily come off after grilling.
With kitchen shears, trim the ends of husks back to corn tips.
Place ears of corn on hot grill and cook, turning every few minutes until outer husks are charred and the corn kernels are tender, about 15 ? 25 minutes depending on your grill and temperature.
Remove corn to serving platter and serve. Guests can peel back the husks and wipe away the silks before slathering with Herb Blossom Butter!
Instead of chilling the herb butter in a serving dish, you could form the mixture into a 1/2″ diameter log, wrap in plastic wrap and chill. When the mixture is hardened, slice into discs and serve a pat or two with each grilled cob.