Recipe of the Week: Grilled Corn on the Cob

A great accessory for your favorite summer meal.

Grilled Corn on the Cob

8 medium ears sweet corn
1/2 cup butter, softened
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 teaspoon salt


In a small bowl, combine the butter, basil, parsley and salt. Carefully peel back corn husks to within 1 in.of bottoms; remove silk. Spread butter mixture over corn. Re-wrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat until tender, about 25 minutes, turning occasionally. Cut strings and peel back husks. You can also husk the corn completely, rinse and pat dry, spread with mixture, and wrap it in foil, grill 6-8 minutes.