CORN ON THE COB WITH LEMON BASIL BUTTER

CORN ON THE COB WITH LEMON BASIL BUTTER image

Yield 8 servings

Number Of Ingredients 8

1 1/2 cups (3 sticks) unsalted butter, softened
3/4 cup lightly packed fresh basil leaves
2 tsp grated lemon zest
2 tbsp lemon juice
1 clove garlic, crushed through a press
3/4 tsp salt
1/2 tsp freshly ground pepper
8 ears corn, in husks

Steps:

1. Make the lemon basil butter: put first 7 ingredients in food processor and pulse until basil turns the butter light green. Transfer to a small serving bowl (can be made up to 3 days ahead and refrigerated) 2. Pull off dry outside husks, tear several into 1/4 inch wide strips to use as ties. Gently peel back inner husks, remove silk and lightly coat corn with lemon basil butter. Lay inner husks back in place around corn. Tie at top with reserved husk strips. Immerse cobs in a large bowl of cold water and soak for 20 mins. Drain well. Place on a hot grill for 20 minutes, turning often. If grilling without the husks, grill 7 to 10 minutes turning often until tender. Serve with extra butter on the side.