Friday, June 1, 2012

Grilled Corn-on-the-Cob with Lemon Dill Butter

Corn-on-the-Cob of any kind is as southern as apple pie is American. This is one version that we like a lot and is the particular one we prepared on Memorial Day.

4 ears of corn

Lemon Dill Butter
4 tablespoons butter (no substitutes), softened
1 tablespoon fresh dill sprigs, finely chopped
2 teaspoons lemon juice
salt to taste

1. Gently pull back husk, but do not remove. Remove all corn silk with a brush. Soak the corn in water for about 30 minutes to prevent husk from burning.

2. While corn is soaking in water, preheat grill to medium heat, and  place butter, dill and lemon juice in a small mixing bowl. Using a wire whisk to thoroughly combine; set aside.

3. Take ears of corn out of water and pat dry. Lightly spread approximately one-half of Lemon Dill Butter and place corn on pre-heated grill. Cook about 5-8 minutes per side. When cooked, brush other half of Lemon Dill Butter and salt to taste. Place on platter, cover with aluminum foil to hold in heat while your meat of choice cooks.

Servings: 4

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Inactive Time: 30 minutes

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

No comments:

Post a Comment

Thank you for your comment.