Saturday, September 27, 2008
Any herb combination can be substituted for the sage and basil in this recipe. Serves 6.
6 cobs of corn
5 ounces (150 g) butter, softened
1 bunch of fresh sage
1 bunch of fresh basil
1. Peel back husks, leaving attached at the base, and remove silk. Immerse corn with husks in water for 15 minutes. (This will aid in a steaming process when cooking and prevent the kernels from becoming charred.)
2. Drain corn and spread butter over the corn kernels. Stick sprigs of herbs around cobs against the butter and pull back husk to encase the cob in its original position.
3. Wrap each cob in an oiled 12 inch (30 cm) square piece of foil. Place on grill over medium heat and cook for 30 minutes, turning occasionally. Remove foil and serve immediately, allowing guests to peel away the charred outer husks.