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Category: Vegetables/Fruits Grilled
Prep Time: Cook Time: Total Time:
2 heads of garlic
4 tsps extra-virgin olive oil
finely grated zest of 1 lemon
1 Tbsp unsalted butter
1/4 cup chopped cilantro
1/4 cup chopped tarragon
salt and freshly ground black pepper
6 large ears of corn, in the husks
Preheat the oven to 350 degreesF. Cut off the top third of the garlic heads. Stand them cut side up on foil and drizzle with 1 tsp of oil. Wrap the garlic in the foil and bake for about 1 hour, until very soft. Squeeze the garlic into a bowl. Stir in the lemon zest, butter, cilantro, tarragon and the remaining 1 Tbsp of oil. Season with salt and pepper.
Light a grill. Peel back the corn husks, keeping them attached. Discard the silk. Spread the herbed garlic all over the corn. Fold the husks back over the corn and tie the tops with string. Wrap the corn in foil.
Grill the corn over moderate heat, turning until the kernels feel tender, about 15 minutes. Remove the foil. Grill the ears over moderate high heat, turning, until the husks are nicely charred, 5 minutes, then serve.
6 servings
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Grilled Corn on the Cob with Roasted Garlic and Herbs (f&w)
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Category: Vegetables/Fruits Grilled
Prep Time: Cook Time: Total Time:
2 heads of garlic
4 tsps extra-virgin olive oil
finely grated zest of 1 lemon
1 Tbsp unsalted butter
1/4 cup chopped cilantro
1/4 cup chopped tarragon
salt and freshly ground black pepper
6 large ears of corn, in the husks
Preheat the oven to 350 degreesF. Cut off the top third of the garlic heads. Stand them cut side up on foil and drizzle with 1 tsp of oil. Wrap the garlic in the foil and bake for about 1 hour, until very soft. Squeeze the garlic into a bowl. Stir in the lemon zest, butter, cilantro, tarragon and the remaining 1 Tbsp of oil. Season with salt and pepper.
Light a grill. Peel back the corn husks, keeping them attached. Discard the silk. Spread the herbed garlic all over the corn. Fold the husks back over the corn and tie the tops with string. Wrap the corn in foil.
Grill the corn over moderate heat, turning until the kernels feel tender, about 15 minutes. Remove the foil. Grill the ears over moderate high heat, turning, until the husks are nicely charred, 5 minutes, then serve.
6 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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