1 1/2 cups (3 sticks) unsalted butter, softened
3/4 cup lightly packed fresh basil leaves
2 tsp grated lemon zest
2 Tbsp lemon juice
1 clove garlic, crushed through a press
3/4 tsp salt
1/2 tsp freshly ground pepper
8 ears corn, in husks
1. LEMON-BASIL BUTTER: Put all ingredients in food processor and pulse until basil is incorporated into the butter and is light green. Transfer to a small serving bowl (can be made up to 3 days ahead and refrigerated; let soften before serving
2. FOR GRILLED CORN ON THE COB IN HUSKS: Pull off dry outside husks; tear several into 1/4-inch-wide strips to use as ties. Gently peel back inner husks, remove silk, and lightly coat corn with Lemon-Basil Butter. Lay inner husks back in place around corn. Tie at top with reserved husk strips. Immerse cobs in a large bowl of cold water and soak for 20 minutes. Drain well. Place on a hot grill for 20 minutes, turning often. If grilling without the husks, grill 7 to 10 minutes, turning often, until tender. Serve with extra Lemon-Basil Butter on the side. Makes 8 servings.
NOTE: To boil corn on the cob, peel off and discard all husks and silks. Carefully add corn to an 8-quart pot of boiling water. When water comes to second boil, boil 3 to 5 minutes. Serve with Lemon-Basil Butter.
(based on individual servings)
Total Fat: 10 g
Saturated Fat: g
Carbohydrates: 17 g
Protein: 3 g
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