grilled corn with basil-garlic butter-oil
Recipe type: vegetable
  • 12 ears of corn, with husks
  • 4 tablespoons unsalted butter
  • 4 tablespoons robust olive oil
  • 1 teaspoon coarse salt (and extra for sprinkling)
  • a twist of freshly ground pepper
  • 4 large basil leaves, fresh
  • 4 garlic cloves, peeled and smashed
  1. First, prepare the flavored oil: Place butter and olive oil into small saucepan and turn heat to medium-low.
  2. As butter and oil melt, chiffonade your basil. Add basil, garlic, pepper, and salt to the butter-oil mixture and cook until mixture is just starting to bubble. (This will happen quickly so watch carefully.)
  3. Allow mixture to cool and allow the flavors to meld before using. This oil can be made a day in advance and kept refrigerated before use. Reheat gently before use.
  4. Second, grill your corn: Peel off only the first couple of layers of corn husk, leaving a layer or two. (Do not remove all the layers.) Peel back the remaining layers and remove the silk. Replace the husk layers.
  5. Soak the whole cobs immersed in a pot of cold water for 15 to 20 minutes. (This soaking provides steam to cook the corn kernels inside the husks.)
  6. While the corn is soaking, preheat your grill to a medium temperature (around 350 degrees F).
  7. After soaking, remove the corn from the water and shake off any excess water.
  8. Place the prepared ears of corn on the grill and close the cover. Occasionally rotate the corn to avoid over-charring.
  9. Grill the corn for approximately 15-25 minutes. (This will depend on how hot your grill runs, so check frequently.)
  10. The husk will darken and pull away from the kernels when the corn is ready to come off the grill, and some of the kernels may also be blackened. (Don’t overcook -- corn will become mushy. The corn cob should not bend but remain firm if flexed.)
  11. Remove the corn from the grill and peel husks down. Paint with basil butter-oil and sprinkle with coarse salt. Serves 12.
Recipe by story of a kitchen at