Grilled Corn on the Cob
I really liked the cilantro on this buttery grilled corn.
Dovetailing tip: Grill 5 extra ears of corn. When cool, store them in the fridge to make the Corn Salad for Meal 3. The recipe is located in the Hickory Salt Crusted Filet & Fire-grilled Corn Salad.
|nonstick nonflammable cooking spray|
|1/4 cup||minced fresh cilantro|
|1/2 teaspoon||ground black pepper|
|8 ears||corn, shucked and cut in half|
Spray a grill rack with nonstick nonflammable cooking spray. Preheat the grill to medium-high heat, 350 to 400 degrees F.
Beat the butter, cilantro, salt and pepper in a small bowl with a fork until smooth. Spread about 1 tablespoon of the butter mixture over each half ear of corn. Wrap the corn in heavy-duty aluminum foil. Grill, turning frequently, until the corn is tender, 18 to 20 minutes. Serve immediately.