Grilled Corn on the Cob with Roasted Garlic and Herbs
Recipe from Food & Wine
"Butter is not the villain it once was," says Michel Nischan, who adds a little bit to roasted garlic to create a rich, creamy spread for corn on the cob.
Prep Time: 1 hr
Total Time: 1 hr 35 mins
see savings2 headsgarlic
see savings4 teaspoonsextra-virgin olive oil
see savingsFinely grated zest of 1 lemon
see savings1 tablespoonunsalted butter
see savings1/4 cupchopped cilantro
see savings1/4 cupchopped tarragon
see savingsSalt and freshly ground black pepper
see savings6large ears of corn, in the husks
Preheat the oven to 350 degrees. Cut off the top third of the garlic heads. Stand them cut side up on foil and drizzle with 1 teaspoon of oil. Wrap the garlic in the foil and bake for about 1 hour, until very soft. Squeeze the garlic into a bowl. Stir in the lemon zest, butter, cilantro, tarragon and the remaining 1 tablespoon of oil. Season with salt and pepper.
Light a grill. Peel back the corn husks, keeping them attached. Discard the silk. Spread the herbed garlic all over the corn. Fold the husks back over the corn and tie the tops with string. Wrap the corn in foil.
Grill the corn over moderate heat, turning, until the kernels feel tender, 15 minutes. Remove the foil. Grill the ears over moderately high heat, turning, until the husks are nicely charred, 5 minutes, then serve.