- 6 large ears sweet corn in husks
- 6 tablespoons butter, softened
- 1/2 teaspoon dried basil
- 1/4 teaspoon sugar
- Dash salt
- Dash garlic salt
- 1 cup fresh basil leaves
- Lime wedges
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. In a small bowl, combine the butter, dried basil, sugar, salt and garlic salt; spread over corn. Place basil leaves over butter mixture. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain.
- Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. Serve with lime wedges. Yield: 6 servings.
Reviews forBasil Corn on the Cob
"LOVED this recipe! The flavors were perfect and the directions were excellent. This is certainly going to be one of our "regular" side dishes for grilling this summer"
"We didn't think this recipe was anything special. It was good, but not great!"
"This is the only way I cook my corn but I use much more basil. Shuck and desilk the corn but leave most of the shuck on the cob. I also melt the butter, add the salt, pepper, dried basil, then pick fresh basil from my garden to the corn, rewrap the corn and microwave for 2 minutes per ear. If grilling, soak the corn first, then follow my recipe. Yummy!!"
"I've been grilling my corn on the cob this way for yrs. and perfer it to any other methods. The basil makes it sweeter while the lime adds a pleasant bite. Try it. You just might like it.."