It might not be corn season but put this recipe in your quiver for when the sweet corn hits the produce aisle!
Grilled Corn (serves 7)
7 pieces of with husks intact
1/2 stick butter
1/2 tbsp fresh thyme
1/2 tbsp fresh rosemary
1 large fresh sage leaf
2 cloves garlic – chopped
- Melt butter in a small saucepan over medium/low heat with all other ingredients (except the corn!) until the butter bubbles. Remove from heat and place in fridge until you are ready to use it. This can be done up to 1 week ahead.
- Remove the outermost layer of husk from the corn leaving enough to cover the entire ear. Peel back the remaining husk and remove the ‘hairs’.
- With the husk layers still folded back, smear the herb butter onto the corn and then put the husk back in place.
- Grill the corn on the edges a hot grill for about 15 minutes. The husk should blacken and the kernels should be soft and juicy.