OH MY GOD! I will never eat corn on the cob any other way again. This is way too easy to make and it cooks up fast.
First you need to make a "slurry" of sorts of BUTTER (or butter substitute) with some herbs and spices. Use your imagination because so much goes well with this vegetable.
OK here's my version:
(all herbs are finely chopped)
(all are just a teaspoon or two)
Adjust the amount for how much corn you're making. This is for 2 ears.
finely chopped:
dill
parsley
4 Tbsp unsalted butter.
Salt & pepper
Melt the butter in a pan and throw in the seasoning & herbs. Let this cook for a minute or so until the herbs soften and let their flavor loose into the butter. Turn off the heat.
Peel back your corn but don't pull off the husks. Just peel them "banana style" and then remove the silk.
Take ONE leaf of the husk and save that to tie up the tops.
Take your corn and slather that bad boy up with that herb "slurry".
Carefully pull the husk back up around the corn and take your "spare leaf" and tie up the top so it doesn't peel back.
Repeat for all the other corn you have to grill.
Put the ears on the grill on medium to high-ish heat and just let it take the moisture out of the husk slowly. Turn often.
DO NOT GET ALARMED if you see the husks start to blacken or even catch fire. This is OK!
You will start to see the kernels start to char a little bit too. This is what makes it "fire roasted"
When the kernels are all evenly softened it's ready to eat.
The EASIEST way to get that remaining husk off without burning yourself or destroying the ear is to chop off with a knife the stem part as close to the ear as you can. The remaining leaves should pull off easily.
Enjoy right off the grill. No need for more butter or salt!
First you need to make a "slurry" of sorts of BUTTER (or butter substitute) with some herbs and spices. Use your imagination because so much goes well with this vegetable.
OK here's my version:
(all herbs are finely chopped)
(all are just a teaspoon or two)
Adjust the amount for how much corn you're making. This is for 2 ears.
finely chopped:
dill
parsley
4 Tbsp unsalted butter.
Salt & pepper
Melt the butter in a pan and throw in the seasoning & herbs. Let this cook for a minute or so until the herbs soften and let their flavor loose into the butter. Turn off the heat.
Peel back your corn but don't pull off the husks. Just peel them "banana style" and then remove the silk.
Take ONE leaf of the husk and save that to tie up the tops.
Take your corn and slather that bad boy up with that herb "slurry".
Carefully pull the husk back up around the corn and take your "spare leaf" and tie up the top so it doesn't peel back.
Repeat for all the other corn you have to grill.
Put the ears on the grill on medium to high-ish heat and just let it take the moisture out of the husk slowly. Turn often.
DO NOT GET ALARMED if you see the husks start to blacken or even catch fire. This is OK!
You will start to see the kernels start to char a little bit too. This is what makes it "fire roasted"
When the kernels are all evenly softened it's ready to eat.
The EASIEST way to get that remaining husk off without burning yourself or destroying the ear is to chop off with a knife the stem part as close to the ear as you can. The remaining leaves should pull off easily.
Enjoy right off the grill. No need for more butter or salt!
![[Image: PancakeBunny.jpg]](http://www.twitchinkitten.com/myphotos/PancakeBunny.jpg)
I have no idea what you're talking about so here's a bunny with a pancake on it's head