Serves 6
Leaving the husks on makes corn on the cob more festive.
1⁄2 cup butter, softened
1 teaspoon salt
2 tablespoons green onions, minced 1⁄4 teaspoon ground cumin
1⁄2 teaspoon dried oregano, crushed Freshly ground black pepper to taste 6 ears corn
In a small bowl, cream together butter and salt until fluffy. Add green onions, cumin, oregano, and pepper and mix thoroughly. Keep mixture at room temperature for 1 hour to blend flavors. Turn back husks of corn, leave husks attached at the bottom of cob, and remove silks with stiff brush. Place each ear of corn on two pieces of heavy-duty foil. Spread corn with 1 tablespoon of the butter mixture. Lay husks back into position, covering cob. Wrap corn securely with foil. Repeat until all 6 ears have been spread with butter and wrapped with foil.
Prepare grill. Place ears on an elevated rack over medium coals and roast until corn is tender, turning frequently with tongs, about 30 minutes.
Shopping Tip: The season for fresh corn is May through September. As soon as it is picked, sugar in corn starts converting to starch, decreasing its natural sweetness. It’s important to buy corn as soon after it’s picked as possible. Fresh corn should be cooked and served the day it’s purchased.
Storage Tip: Corn can be refrigerated for 1 to 2 days.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
Copyright 2024 All Rights Reserved Carol Ann Kates
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