Grilled Corn on the Cob
Serves: 10
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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.
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Ingredients:
| nonstick nonflammable cooking spray | |
| 1 cup | butter |
| 1/4 cup | minced fresh cilantro |
| 1 teaspoon | salt |
| 1/2 teaspoon | ground black pepper |
| 8 ears | corn, shucked and cut in half |
Directions:
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.
Source: foodnetwork.com
