What could say summer more then corn on the cob on the BBQ? Since getting my BBQ I have become absolutely addicted to corn on the cob done this way. I have had it almost every time my grill is available and I could always eat more. I have been experimenting with doing it in the husk and out of the husk as well with each having their benefits. The major plus of doing it with the husk off is that you can brush a fun butter on it while it cooks. To do this preheat your grill to medium, brush the corn with butter and grill for about 8-10 minutes rotating it to get nice char marks.
1 stick butter, at room temperature
1 handful of fresh basil, finely chopped
1/2 teaspoon lemon zest
1t lemon juice
salt and freshly ground pepper.
In a bowl with a fork combine all ingredients until thoroughly blended. Drop onto a large piece of saran wrap and roll it up into a log. Twist both ends. Refrigerate for at least several hours. This will keep in the fridge for at least a week and in the freezer for months.[/print_this]