Upon receiving the July 2009 issue of Better Homes and Gardens magazine and being mesmerized by the cover photo of grilled corn on the cob I was just waiting for the opportunity to try the recipe.
The recipe was tucked in the back of the magazine in small print and I couldn't believe how simple the instructions were. Peel back husks and remove silk. Strip about half the husks from each ear and place in a large kettle of boiling water and cover. Boil for about 5 minutes and drain. Grill corn on rack of uncovered grill until tender, turning several times. Time will vary but it took about 12 minutes.
To serve, remove remaining husks (if desired) and brush corn generously with butter. Sprinkle with salt and pepper and garnish with chopped red and yellow cherry tomatoes, along with chopped parsley, basil, and green onions. Top with crumbled feta cheese (I used basil & tomato feta). The nasturtiums in our little garden were the perfect color for presentation along with some fresh parsley!
Dale Evans
This looks so beautiful!! The colors are fantastic and I bet it was delicious. I wonder what it would be like with goat cheese?
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