The flavors are so magically summery: sweet, charred, creamy. And it's super easy.
This sounds really good. I'm thinking pulling back the husks, removing the silk, slathering the corn with the butter, then pulling the husks back the corn and smoking them on the grill --- low heat for an hour or so... The butter shouldn't burn at low heat, should it? Smoked corn on the cob is incredible...this basil butter would make it even better!Sounds yummy! I would take the husks down for the last bit of cooking time on a higher heat just to get the corn to brown a bit.
I was more concerned on whether the butter would burn at higher temps on the grill...though I'm guessing that by keeping an eye on it and just letting it brown, it will still be good. :-)I clean the husks off, cut corn ears in half, deep fry till nicly browned, put corn handles in the ends of corn, roll in garlic or basil butter salt and eat, GREAT, been doing this since the early fiftysThis was delicious, though the basil butter ended up being a little saltier than I'd normally go for.
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