Oh yeah, that’s where the corn used to be before I remembered to take a picture of the final product. It was GOOD. In a delightful chain of events, my parents and brother came over yesterday, gave Stephen his birthday present early (a tiny little charcoal grill that we can actually use at our apartment!), and the next day was Memorial Day. Thus ensued the grilling frenzy.
I’m not going to jam our entire meal into one blog post, so I’ll spread it out. Here’s our Memorial Day menu:
I think there was some marinating and grilling somewhere in there too. That was Stephen’s deal. YUM.
This is super cheap to make (especially when corn-on-the-cob is on sale at Walmart for $0.15 per ear!).
- 3 ears of corn (don’t remove the husks!)
- 1/2 stick butter, softened
- 1/2 Tbs lemon juice
- 1/2 Tbs chopped fresh basil (I used 4 leaves from the basil plant I’m growing in a pot. You could taste the freshness!)
- Salt & pepper
- Olive oil
- 2 Tbs grated parmesan cheese
I’ll tell you what we did, but I’ll also include directions for if you don’t have a grill. The grill added some excellent flavor, but it would still be good if you just boiled the corn instead.
- If grilling: Soak the corn (still in the husks) in water for about an hour so they don’t burn up on the grill. You may also want to rip off the stringy fluff at the very tip. If boiling: Remove the husks and strings and place in a pot. Fill with water to about 1 inch above the corn. Boil for about 10-15 minutes, cut off the kernels, then skip to Step 5.
- Mash together the butter, lemon juice & basil, and add salt and pepper to taste. Cover and place in the refrigerator until the corn is done. I’m a big believer in letting flavors have time to mix.
- Grill the corn, still in the husks, over medium-high heat for about 20-25 minutes, or until the husks are evenly charred all the way around.
- Remove the husks and strings from the corn, and cut close to the cob to remove all the kernels. To keep from getting charred husks all over my kitchen, I placed each corn cob in a plastic grocery bag while I removed the husks.
- Take the butter mixture out of the refrigerator and mix it up with the corn. Add the parmesan cheese and stir. Devour. We definitely ate 3 cobs’ worth of corn between the two of us.
… and that’s where this photo saga ends. We were so hungry by the time it was ready that I didn’t even think to take a photo. Oops. Buttery corn goodness with flecks of beautiful green basil. Use your imagination.
More Memorial Day Menu recipes to come!