1/4 cup chopped mixed herbs (some combo of chives, parsley, basil, sage, and tarragon)
6 tablespoons lime butter sauce
Lime Butter Sauce (below)
1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 stick unsalted butter, melted
Instructions
Lime Butter Sauce:
Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
The Corn:
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Alternatively, corn (in husks) can be roasted directly on middle rack of a preheated 450 degree oven for 30 minutes.
Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.
Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.
Originally Submitted
8/6/2008
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