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Well I lied. I decided to take a break from pulled pork today. Can you tell I’m getting sick of it yet? Well, I am. Last night I needed a night off from the stuff, so I made Zach and I fresh green bean salads and corn on the cob. Why you ask? Because I love corn on the cob that’s why! (The green bean salad will be on the blog tomorrow). I also love coming up with different ways to make corn on the cob. My new favorite tactic is to experiment with different kinds of butter. I love making flavored butters. They are easy and beyond worth it to make. In an effort to start using our herbs that are growing completely out of control, I made an herb butter with habanero and honey. I know it sounds like a strange concoction, but it totally works. I promise. Surprisingly enough the habanero didn’t overpower the rest of the ingredients like I thought it would, but maybe it’s because it wasn’t a super spicy habanero. Anyway, this is totally not the point. These cobs were grilled to perfect, smothered with this delicious butter and then sprinkled with queso fresco and cilantro. Grilled corn on the cob with herb butter certainly hit the spot.
Corn is one of those vegetables I look forward to most in the summertime. It’s also one of those vegetables that totally sucks any other time of year, so when fresh corn starts popping up at the farmer’s market, I gobble it all up. This recipe is one of my favorites for corn, and it can be done a couple of different ways. You don’t have to grill it in foil like I do. I do this because it tends not to burn as quickly as it does when you grill it in the husk. If you do grill it in the husk, I suggest cleaning out the silk first and lowering the flame on your grill (if it’s a gas grill) to low. I see a common trend of burnt corn if I go any higher on the heat when I’m grilling in the husk. Another thing I like to do when grilling corn, is grill with the butter already on it. I didn’t do this last night, but I do this a lot. Just brush the butter or flavored butter on to the cob and reseal it with the foil or husk. I find that you get an added depth of flavor when the butter melts into the corn.
Fun Tip: If you do decide to grill in the husk. Tie the ends with kitchen string. If you are brushing butter on the cob, this will help it from oozing out. Also, if you would like to grill in the husk, but are too afraid of it burning. Wrap the corn and the husk in foil. And always remember to keep rotating. =)
I know, we are talking about a lot of butter right now. Hey, I never said it was going to be a super healthy corn on the cob recipe! But whose to say what is healthy!? For those of you who would like to skip the butter, I would totally not be offended. I think that corn (when perfectly fresh) is delicious all by itself. If it’s sweet enough, you don’t even miss the added extras such as butter, herbs and cheese. Oh and the cheese. Oh my oh my the cheese. I think that queso fresco or farmer’s cheese goes best with corn. Especially when it’s lightly sprinkled on top. It adds that nice little salty factor that you will most certainly crave.
It’s very hard to come across a good ESB, but Crazy Mountain Brewery makes a fantastic one. This was a spur of the moment purchase this past Sunday. Anytime we see an ESB peeking out from the shelves, we have to try it out. Crazy Mountain Brewery’s Horseshoes and Hand Grenades is perfect with this recipe. For those of you who don’t know (and don’t worry, I didn’t know this until a couple months ago), ESB stands for Extra Special Bitter. It’s malty, yet hoppy and great in the summertime. It also comes in a 22 ounce bottle which makes it “EXTRA special” in my eyes. Also, any beer that has a name like “Horseshoes and Hand Grenades” immediately catches my attention. Give it a try!
I seriously can’t believe it’s Thursday already. I hope everyone is as excited for the weekend as I am! Enjoy the rest of your day and celebrate the end of the week with some corn on the cob paired with a spectacular ESB. =)
P.S. We finally have a “pin it” buttons for each individual picture. Just scroll over each picture, and the button will pop up to pin. This should makes things a lot easier to pin, and if you are anything like me, you love a good “pin it” button. We have other great changes to the website coming soon, and we can’t wait to share these with you!
This grilled corn on the cob with herb butter is a real palate pleaser. Check it out!
- 3/4 cup unsalted butter, softened to room temperature
- 1 habanero pepper, chopped
- 4 cloves of garlic, chopped
- 1 tablespoon honey
- 2 sprigs of rosemary, stems removed
- 2 sprigs of thyme, stems removed
- 4 sage leaves
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 6 corn on the cobs, husk and silk removed
- 3/4 cup queso fresco, crumbled
- 1/2 cup cilantro, roughly chopped
- 2 limes
- Preheat your grill over medium heat. Wrap each corn cob in foil and set aside.
- While your grill is heating up, prepare you spicy, herb butter. In a food processor, combine the butter, habanero, garlic, honey, rosemary, thyme, sage, salt and pepper. Pulse until all of the ingredients are combined and the butter is smooth. Transfer the butter to a container with a lid and refrigerate until you are ready to serve.
- Place your cobs on the grill and cook for 15-20 minutes or until the corn begins to brown slightly and it''s heated through. Rotate the cobs every 3-4 minutes as to not burn.
- Remove the cobs from the heat and let sit for 2-3 minutes to cool slightly. Transfer to a cutting board and cut each cob in half. Spread the herb butter onto each piece and sprinkle with queso fresco and chopped cilantro. Squeeze lime juice on top or serve limes on the side. Enjoy!
Hardware: * Food Processor * Foil * Grill or Grill Pan * Cutting Board * Sharp Knife * Container with Lid * Measuring Cups * Measuring Spoons *