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Herb and Goat Butter Grilled Corn
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Description
An incredible journey of flavors: the sweetness of the corn, the smokiness from the char and heat of the barbecue, the freshness and uniqueness of each herb (sweet basil, peppery parsley, spicy oregano), the smooth texture of the goat butter and in the end, a hint of that lemon.
Ingredients
- 2 ears Corn
- 2 Tablespoons Goat Butter
- 1 Tablespoon Fresh Basil
- 1 Tablespoon Fresh Oregano
- 1 Tablespoon Fresh Parsley
- 1 teaspoon Fresh Lemon Juice
- 1 teaspoon Lemon Zest
- 2 pinches Salt
- 2 dashes Pepper
Preparation
Remove silk of corn, leaving outer husk attached to the cob. Bundle the outer husk away from the cob, being careful not to separate. Take a strand of husk and tie the top of the bundle tightly.
Bring a large pot of water to boil. Place the corn in without letting the husk go into the water. Cook corn for about 15 minutes. Meanwhile, preheat barbecue to 375° F.
In a ramekin or small bowl, blend goat butter, basil, oregano, parsley, lemon zest, lemon juice, salt and pepper. Take corn out of water drain and place on barbecue. Brush corn with the goat butter and herb mixture, turning cobs frequently as not to burn them. Have a water spray bottle ready as drippings may cause flare ups, and also to spray husks so they don’t burn.
Grill corn till evenly charred. Plate and serve. Enjoy!
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