Mediterranean grilled corn
Take advantage of corn season with this recipe that's bursting with flavor and spice.
Warm up that BBQ because it is sweet corn season! Fresh corn, grilled, smothered in butter and herbs ... is a great summertime treat. There are so many flavor combinations to partake in.
This Mediterranean-inspired recipe is a bit different than the usual herbed corn recipe. But the important part is to start with good fresh corn. So here are my tips on how to pick it out.
First off, that patch of silk at the top of the ear, the brownish stuff that is kinda sticky, feel that. It should feel sticky and moist. That means your corn has some moisture. Next, feel for firmness. Firm corn means it will be juicy too. And the most important part, all purchased corn should be eaten within two days of buying it. It gets less sweet and more starchy as the days go by.
- 4 ears of corn, in the husk
- 1 tablespoon chopped thyme
- 1 tablespoon chopped oregano
- 1/4 teaspoon minced rosemary
- 1/2 teaspoon chopped parsley
- 1 tablespoon butter
- 2 tablespoons crumbled feta
- Pinch of salt
Now, you have that fresh ear of corn, right? Leave the husks on. I know, people will say to grill it without, but really, it is easy and better with.
Heat your grill to high and place the corn on it. You want to cook the corn for about 20 minutes, turning it every 5 minutes or so. Don't worry about the husk getting burned. It is all good. After 20 minutes, if you followed my instructions on picking sweet corn, you will have the juiciest corn you ever tasted.
Wait for the corn to cool to the touch, about 5 minutes.
Husk the corn, removing all of the silk. Then take the tablespoon of butter and butter all four ears. I find it easiest just to do this with your hand.
Sprinkle the ears with a bit of salt.
Now take your chopped herbs and mix them all together. Place them in a shallow bowl and roll the ears in the herbs.
Sprinkle each herb with some crumbled feta and enjoy!