Herb Butter Grilled Corn on the Cob
Everyone loves corn on the cobb! This particular recipe flavors the corn with wonderful herb flavors while at the same time keeping the corn moist and tender.
2 sticks room temperature unsalted butter
1/4 cup finely chopped fresh basil and tarragon - 50-50 mix
1 tablespoon fresh ground black pepper
1 teaspoon kosher salt
With a small blender or with a fork, thoroughly combine the butter, basil, tarragon and black pepper. Allow to sit for 30 minutes to an hour for the flavors to meld.
When you are ready, heat your grill to a medium heat.
When you are ready, gently pull the outer husks down the ear to the base exposing the silk. Pull the silk from each ear of corn by hand you you have just the corn and the husks. Next, fold husks back into place, and place corn in a large bowl of cold water with 1 tablespoon of salt for about 10 minutes.
Finally, remove corn from water and drain excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning frequently, every 5 minutes, or until kernels are tender when pierced with a knife. Remove the husks and add a generous helping of your special herb butter. Eat it warm!