Grilled Corn on the Cob with Garlic Butter

This one is for my cousin Patrick Kane because he got down on me about all the hot Italian comfort food recipes I’m posting during the hot summer months.  Patrick is an excellent and creative chef and I hope he will soon share some of his recipes with us.  He is another lucky kid who spent many days with his “Nonna – or Grandma Rose” in the kitchen.  She was a great Italian Grandma and she and my Grandma Sue were best of friends.  Pat and I are actually related through the Irish side of the family but our Dad’s sure did know how to pick women! 🙂  They knew they struck gold with the Italian women who came from a tradition of great family and great food!  However, I must add that my Dad and Uncle Larry were pretty darn good cooks too.  Grandma Kane taught them well and honestly they learned very well.  So why wouldn’t Patrick and I think we can host a cooking show.  🙂  Stay tuned for that.

Okay now enough pumping up our egos!

Grilled Corn on the Cob 

                                                                                                                                                                                      

Ingredients:      

  • 8 ears corn
  • Garlic butter, recipe below    
  • Grated Parmigiano Cheese                                                                                                        
  • Directions:

    Peel back the husks of the corn without removing them. Remove the silks and put the husk back over the corn. Soak in large bowl of cold water for about 30 minutes. Remove corn from water and dry off.  Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

    Garlic Butter:

  • 2 sticks unsalted butter, slightly softened
  • 4 cloves garlic, peeled and finely chopped or grated
  • Sugar – just a pinch
  • Combine butter and garlic in a food processor or blender and process until smooth. Season with salt and a pinch of sugar. Set aside until ready to use.

    Unwrap corn and brush with the garlic butter. Sprinkle with the parmigiano cheese if you prefer. Sprinkle with more salt if so desired.

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