BBQ Corn on the Cob
I like to go to the Farmer's Market for fresh corn. Most markets will do but make sure the entire husk is covering the tender kernals of corn.
Start your BBQ
Four Servings: Four ears of corn!
Place the corn on the grill when the coals are ready. The husk will protect the beautiful corn while cooking. Turn the corn on all sides until the outside of the husk is black. Usually takes 20 minutes.
I put on lightweight disposable gloves to remove the husks. Steam will pop through as you reveal the delicious corn. Wash each ear quickly so all the charred husk is totally cleaned off. If your corn is a little black on the inside-well, that tastes good too!
Next, in a lrg. pan melt 1/2 stick of butter and 3tbsp. olive oil (extra virgin). To that, add chopped parsley and garlic, almost to a paste. Add the corn to the pan and drench each ear in the herbed butter. Finishing touch: grate my old friend, Parmesan cheese (Reggiano) and serve.
Bon Appetit
We tried this fabulous recipe with the last of the Jersey corn for this season and it was a hit. We had a great summer with lots of delicous new recipes to try. Thanks for sharing Donna.