Does the thought of lighting your oven make you want to pull your hair out/scream/cry/ move to Alaska? Us too. It’s approximately 1 million degrees outside, so we’re grilling whatever we can whenever we can. Tomatoes? Yup. Peaches? You betcha. Corn? Forever and always. Especially when it’s local, no-spray Silver Queen corn. Sweet, smokey and slathered with herb butter, this grilled corn recipe is one of our favorites. And it’s so easy! Promise you’ll never boil your poor little cobs into oblivion ever again.
1/2 cup (4oz) Happy Cow Creamery butter
1 cup Tyger River herbs packed (such as basil, parsley, dill, chives, tarragon)
1 garlic clove
the zest of 1 lemon
1 tsp lemon juice
Kosher Salt and Black Pepper
Pulse ingredients in a food processor until herbs and garlic are chopped and butter is creamy. Refrigerate until ready to use.
4-5 Ears Silver Queen corn with husks still on. (Thicketty Mountain Farms)
Prepare your grill for medium-medium high heat. Grill corn without shucking or soaking for 25-30 minutes, rotating corn every 10 minutes. Your husks will blacken; they’re supposed to! Shuck your corn and slather with 1 tablespoon of herb butter.
Herb butter will keep tightly covered and refrigerated for 3 days.
Recipe adapted from Bon Appetit