Grilled Corn on the Cob w/Garlic Butter Mix

 

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Labor Day weekend is here. That means some grills will be cleaned and placed in storage until next season (depending on where you live). So if you didn't get around it, don't allow this summer season to end without trying this great (and gluten-free recipe). It's a hit with everyone who loves corn 

Grilled corn on the cob. It ranks up there with the usual cook-out suspects of burgers, steaks, and chicken or fish. And, if you are in my family, it is always on the list of requested items to prepare. 

However, no matter how many ears you grill...it's hard to keep enough on hand. What makes them so popular? The secret is in the butter mix. My rule is first come...first served, or you need to be real chummy with the chef (me). I will be more than happy to put a couple of ears to the side as long as you keep the Chardonnay coming while I am on the grill. 

It's a fairly simple recipe that almost anyone can do. Once you feel comfortable with the preparation, you will find yourself concocting your own secret butter mix or mayo mix.

Remember this should be done outside!!!!

And, it's gluten free! Enjoy.

12 Ears of Sweet Corn (cob in husks)

1 cup melted butter

1/2 cup butter

2 teaspoons fresh lemon juice

4 Tablespoons Mrs. Dash Seasoning Salt

3 Tablespoons garlic powder

4 Tablespoons fresh chopped parsley

2 Tablespoon fresh chopped chives

Salt and freshly grounded black pepper to taste

 

Remove silk from corn, rewrap the husks over corn then soak in cold water for at least 1 hour. While the cobs are soaking, prepare the herb butter pats.

In a mixing bowl, beat the melted butter, lemon juice, parsley, chives, salt and pepper and garlic powder until softened and well blended.
 

Drain water from the corn, pull back the husks (don't remove husks), and brush corn with seasoned butter mix. set the remaninder aside to make butter pats

 

Rewrap corn in husk and grill corn 6 inches above medium hot coals for 30-40 minutes.

 

Turn corn frequently and continue to grill until husks are well browned. The end's and the cob may get black from burning, but that's ok.

 

Remove husk from corn and serve corn with herb butter pats.

 

 

Herb Butter Pats

 

Lay about a foot long section of plastic wrap on a work surface. Put the herb butter on the bottom center of the plastic wrap, and form into a mound about 8 inches long. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube of butter about 1 1/2 inches in diameter. Twist the ends together like a party favor. Refrigerate until firm

 

Note:....Before grilling, drain water from cobs completely.

 

 

 

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