Fresh Corn on the Cob with Sage Butter
Makes 12 servings
Substitute sage with any of the following: basil, rosemary, parsley, thyme, oregano or chopped garlic. If you don’t have a grill the corn can be baked in a 350 degrees oven for 45 minutes. For a rustic look, peel down the cornhusks and leave intact. Spread kernels with butter and pull husks back into original position. Secure with string and cook as directed. To serve, pull down husks and use as a handle for easier eating. Can be made one day in advance if baked in an oven as directed above then cooled and refrigerated. Reheat on grill.
12 ears corn on the cob
1/3 cup fresh sage, chopped
½ pound butter, softened
Salt and pepper to taste
1. Preheat grill.
2. Remove husks, silks and bottom stump from corn.
3. Mix together sage and butter until light and creamy.
4. Spread each ear of corn with about 1 tablespoon of butter. Season with salt and pepper. Wrap each ear in foil to completely cover.
5. Place on grill and cook for 30 minutes or until kernels are soft, rotating occasionally. Allow corn to cool slightly before serving.