Who doesn’t love grilled corn on the cob? I don’t have a grill but I still wanted to do corn on the cob for Memorial Day so I did it in my oven. It turned out deeeeelish! Here’s the recipe:
6 large ears of corn
6 tablespoons raw butter, softened
1/2 teaspoon dried basil
1/4 teaspoon rapadura
Dash sea salt
Dash garlic salt
1 cup fresh basil leaves
Carefully peel back corn husks to within 1 inch of bottoms: remove silk. In a small bowl, combine the butter, dried basil, rapadura, salt, and garlic salt; spread over the corn. Place basil leaves over the butter mixture. Re-wrap corn in husks. Place in a stock pot; cover with cold water. Soak for 20 minutes; drain.
Grill corn in an oven set to broil for 25-30 minutes or until tender (or on a grill over medium heat for the same amount of time) turning often.