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.
- 6 ears corn ( with husks)
- 24 fresh basil leaves
- water for soaking corn
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).