Perfect for large quantity cooking, the savory butter compliments the sweetness of barbecued corn. Make the butter mixture ahead of time and store in the refrigerator for up to 3-4 days. Make sure to bring to room temperature before using.
- 4-6 ears of corn, husks intact, silk removed
- 1/2 cup/120 mL butter
- 1/4 cup/60 mL flat leaf parsley
- 1 shallot, roughly chopped
- 1 teaspoon/5 mL white vinegar
- 1/2 teaspoons/2.5 mL kosher or sea salt
To clean corn, pull husks down, but do not remove them. Clean off corn silk. Place corn into a large container of water and allow to soak for a few hours. Meanwhile, combine butter, parsley, shallot, vinegar, and salt in food processor. Pulse until mixture is well combined. Rub each ear with butter mixture and fold husks back over. Preheat grill for medium heat. Place corn onto grill and make sure to turn frequently during the cooking process.
Grill for 8-10 minutes. Remove from heat and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||10 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||0 g|