Corn is one of those foods that is delicious just about any way you fix it, and summer just ain’t summer without it. My favorite way to prepare corn is to slather heavily with herb butter and roast it either on the grill or in an oven. Hang on to those husks folks! Roasting corn in the husks ensures that the golden sweet kernels do not dry out, and locks in all that flavor from the butter. To really indulge, top with a Sriracha mayonnaise and blue cheese. They don’t call it “knock you naked” corn for nothing!
RECIPE:
8-10 ears of corn
1 teaspoon fresh thyme
1 teaspoon granulated onion
1 teaspoon granulated garlic
1/2 teaspoon chili powder
1/4 cup unsalted butter, room temperature
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1 teaspoon lime juice
METHOD:
1. Pull the corn husks back leaving attached at the base and remove the silks; wash thoroughly.
2. In a small bowl combine the dry ingredients and fresh thyme. Add the room temperature butter and lime juice; whisk until butter is whipped and fluffy.
3. Coat each ear of corn with the herb butter and pull the husks back over the kernels.
4. Place on a hot grill rack and cook for 20 minutes or until kernels are soft and golden; turning every 5 minutes. If roasting in the oven, place in a 350° oven for 30 minutes; turning once.
5. Allow to cool and serve with husks attached. Top with additional butter or Sriracha Mayo and blue cheese.
