Grilled Herbed Corn

Sweet summer corn grilled and topped with fresh fragrant herbs from the garden.

Try pairing this delicious recipe with grilled burgers and Prosciutto Wrapped Jalapeño or Mild Peppers.

6 ears of corn, husked
1 TB olive oil plus extra for rubbing
1 1/2 TB minced fresh chives
1 1/2 TB minced fresh basil
1/4 tsp salt
freshly ground pepper

Combine herbs, 1 TB oil, salt and pepper in a bowl. Set aside. Preheat grill to medium heat. Husk the corn and soak it in water for a few minutes. Remove from water and rub with a bit of olive oil. Grill the corn until the kernels have some color and charring marks, about 7-10 minutes. Turn occasionally.
Place the corn on a serving plate and drizzle with herbed oil.

Leftovers Tip #1 - Quick Roasted Corn and Potato Soup Sauté a bit of onion in some olive oil. Add some cubed potatoes and chicken or vegetable stock. Cut the corn off leftover ears and add it to the soup. Season with salt and pepper and simmer until tender. Puree in a blender if desired.

Leftovers Tip #2 - Fresh Corn Polenta Add leftover corn to instant polenta and cook as directed on box.