It’s as hot as blue blazes in the deep Deep South. We’re whining already and it’s still May. Year after year, we whine about the heat of summer. Year after the year, the heat of summer comes upon us.
You’d think we’d learn that whining does us no good. We can’t seem to help ourselves.
I’m convinced the good Lord gives us glorious summer fruits and vegetables to help us get over our pitiful selves. A vine ripened tomato, freshly picked berry or freshly shucked ear of corn does help makes us feel better.
But soon we’re back to whining.
The sweet corn is rolling into our grocery stores. Hallelujah! I’m not the only person who revels in the corn because it goes out of our grocery store about as fast as it comes in.
I was quick enough on the draw yesterday to score three varieties: yellow, white and bi-color.
I set out to make a compound butter to slather on the ears before roasting, but I didn’t want strong flavors that would cover up the magnificent corn flavor. I want accents. Enhancements. Flavor boosters.
But no flavor cover-uppers.
I love fresh corn in an extreme way and I didn’t want to deprive myself of extreme corn flavor.
I gathered a small handful of herbs from my garden: chives, sweet basil and dill. After I finely minced them, I threw them into a bowl with a stick of softened butter, added a touch of grated Parmesan cheese and a tad of my standard seasoning.
I smooshed it all together with a fork and slathered a tablespoon on each ear of corn. The ears were well wrapped in heavy-duty aluminum foil and placed on the grill for 10 minutes.
People. Listen to me. Don’t let this corn season go by without trying this. I’m telling you right now, it’s fittin’ to eat.Just the right touch of flavor to accent the corn.
It’s a great dish to bring to a cookout, too. All the prep is done in the kitchen and then all that’s left is throwing it on the grill. Well….then there’s the eating part but you won’t have to be told twice to do that. Guaranteed.
Y’all come see us!
Herb and Parmesan Grilled Corn
yield: 8 servings
I used a combination of dill, chives and sweet basil from my garden. Substitute other herbs as desired. Heavy duty aluminum foil is recommended to protect the corn from the high heat of the grill.
8 ears fresh corn
1/2 cup softened unsalted butter
1 tablespoon herbs, finely minced
1 tablespoon grated Parmesan cheese
1 teaspoon 4-1-1 seasoning
Shuck corn and clean with a vegetable brush to remove all the silk.
Mix together remaining ingredients.
Slather each ear of corn with one tablespoon of the flavored butter. Wrap the ear of corn well with heavy-duty aluminum foil.
Grill for 10 minutes turning about every three minutes.
- Herb and Parmesan Grilled Corn
- yield: 8 servings
- I used a combination of dill, chives and sweet basil from my garden. Substitute other herbs as desired. Heavy duty aluminum foil is recommend to protect the corn from the high heat of the gril.
- 8 ears fresh corn
- 1/2 cup softened unsalted butter
- 1 tablespoon herbs, finely minced
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon 4-1-1 seasoning
- Herb and Parmesan Grilled Corn.. Fresh shucked corn is slathered with a compound butter containing fresh herbs, Parmesan cheese and a seasoning blend, wrapped in foil and grilled
- Shuck corn and clean with a vegetable brush to remove all the silk.
- Mix together remaining ingredients.
- Slather each ear of corn with one tablespoon of the flavored butter. Wrap the ear of corn well with heavy duty aluminum foil.
- Grill for 10 minutes turning about every three minutes.