Grilled Italian Corn with Garlic-Basil Butter
Never thrust your sickle into another’s corn
~ Publilius Syrus (Roman author, 1st century B.C.)
OK! Remind me not to do that! Sounds kind of kinky to me!
Well, Roman humor aside, it’s harvest time, so bring on the corn! Lathered with butter and salt . . . dripping down your chin, your chest, and into your lap. Just like eating sticky finger-lickin’ ribs, you need a bib to eat corn on the cob with gusto!
And you will surely devour this Grilled Italian Corn with Garlic-Basil Butter, no matter how messy.
Messy is good!
Messy is yummy!
Messy goes with buttery corn on the cob!
So bite right into this golden-yellow end-of-summer treat! And don’t forget those Roman words of wisdom: Don’t stick your sickle into another person’s corn . . . for gosh sakes! The Roman gods may just curse you!
A typical scene from my home state of Iowa — endless ‘Fields of Dreams’. A quiet, peaceful American beauty to behold!
Grilled Italian Corn with Garlic-Basil Butter
Ingredients
For The Basil Butter
- 1 cup butter, at room temperature
- 1 cup minced fresh basil leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, minced
- ½ cup freshly-grated Parmesan cheese
For The Corn
- 4 - 6 ears corn, husks pulled to the side, or cut them off.
- 1 - 2 tablespoons vegetable oil
- Salt and pepper, to taste
Instructions
- Preheat grill for medium-high heat.
- Place the ingredients for the basil butter in the bowl and whisk gently with a fork.
- Brush the corn with vegetable oil and season with salt and pepper.
- Grill for about 10-15 minutes, turning frequently, until corn is charred and tender.
- Brush basil butter on each corn cob.
- Spriinkle grated Parmesan on each corn cob.
- Garnish with minced fresh basil.
- Serve with more basil butter, salt and pepper.
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As Iowans, I think we both know good corn! And your Italian twist sounds awesome!!! Now I wish I had picked up some fresh corn yesterday!!!
Looks awesome Roz and just pulling back the shucks makes for a good presentation
Have no problem at all eating with hands and getting messy…these grilled corns look so GOOD!
looks delicious Roz, have a nice week my dear, un abbraccio !
Mmmm, looks great! Local corn on the cob is so good, it doesn’t take much to eat and love it. But I am realizing with just a few extra steps we could really take it to the next level.
I love grilling corn. I have never thought to use basil and parmesan on it though. I will have to give it a try.
If corn on the cob isn’t messy then it’s mot any good. 🙂 This looks super messy; therefore, it must be super good!!! I have 3 ears of sweet corn for tomorrow night that is just screaming for some basil butter. Thanks for this fabulous idea!!!
Seriously, your posts and photos are just amazingly mouthwatering & delicious-looking! Any thoughts about moving to California 😀
What a fabulous idea adding fresh herbs to grilled corn! LOVE!
Thank you Gwen! You’re right that fresh herbs take recipes to new heights!
I appreciate your visit and hope to hear from you again,
Ciao,
Roz
Isn’t grilled corn good? It is, for me, a highlight of the summer harvest. This flavored butter you’ve created would be perfect, Roz, and I will definitely be giving it a go in the week ahead. Thanks for sharing another great recipe.
My pleasure John! I’m glad that you like it!
Be well,
Roz
oh boy does your corn ever look delicious. I always eat it plain, but I will surely try this.
I love corn with plain butter and salt. Can’t wait for it to ripen in July and August again, Linda!
Hope you’re doing well!
Roz
Lots of lovely flavors in this. Raises the standard for corn on the cob.