Created by Chef Max Shapiro
I love using fresh herbs when roasting corn. I use different herbs in the late summer to go with my menus for grill out.
Ingredients:
- 6 ears of corn ( with husks)
- 24 fresh basil leaves
- water for soaking corn
Steps:
- Peel back the corn husks, leaving them attached to the ears; remove silk.
- Now place 4 basil leaves around the surface of each ear of corn. Put the husks back in place, tying the top with string (cotton string for cooking).
- Soak the corn in cold water for about 10 to 15 minutes; drain.
- Grill the corn for about 25 to 30 minutes over medium heat, turning about every 5 minutes to ensure even cooking. Peel back husks, salt and butter to taste. ( I like to use Grated Parmesan cheese when I eat this dish).
