Ingredients
3 ears Corn
2 Tablespoons Softened Butter
3/4 teaspoons Coarse Ground Black Pepper
2 Tablespoons Chopped Basil (Or Basil Cut Into Thin Strips)
Method
Sources
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Recipe1M+
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Strip kernels cleanly off the cob — salads, salsas, succotash
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Strip kernels cleanly off the cob — salads, salsas, succotash
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heat the grill on medium heat. remove the husk and silk from the ears of corn. add the ears of corn to the grill and shut the lid on the bbq. every few minutes, open the lid and turn the corn so that it doesnt sit in one place too long and burn. continue turning them every few minutes until the corn turns a dark color in various places on each ear of corn (total cook time should be about 15 minutes). while the corn is grilling, lay the butter on a medium size plate. then add 3 tablespoons of the crumbled cheese on top of the butter (reserve 1 tablespoon of crumbled cheese for garnish). add the pepper on top of the cheese. as soon as the corn is done, while its still hot from the grill, lay each ear of corn on top of the butter, cheese and pepper mixture. then push down and roll the ears of corn into the butter mixture so that the corn is coated on all sides. top each ear of corn with the remaining crumbled cheese. garnish with chopped basil or basil thats cut into thin strips. serve warm as a side dish or go meatless and serve with salad. adapted from grilled corn with bacon butter and cotija cheese; how sweet eats, and tasty kitchen.