Incredible journey of flavors: the sweetness of the grilled corn, the smokiness from the char, the smooth texture of the goat butter with the herbs and a hint of lemon.
Summer weekends at the lake, endless hours swimming, and a hunger in our bellies from being in the fresh air active living the life of kings. This was my life as a child and through my early teens. My mother and father would pack up the car with lots of food, steaks, potatoes, salad from the garden, bread lathered in butter and garlic, chips, and the most sweetest corn you have ever tasted, along with the juiciest of juicy watermelon. I love that feeling on a hot day and you’re so thirsty you bite into the watermelon and the juices run down your chin and this urge comes over you and you have piece after piece till it sets in and you are full. The day would end with aunts, uncles, cousins, friends and new friends made. The fire blazing till coals form and the heat rising. The sizzle of steaks, the smell of potatoes baking with onions and seasoning wrapped in tin foil laying close to the ashes where the heat was not as hot. My most favorite, the corn slightly boiled then put on the grill for a bit to char it and bring some of the smoke to it. When it was done I would melt butter on top with a nice sprinkle of pepper and salt and sink my teeth into it. Heaven I’m in Heaven that was the song running through my head.
Today Nicoletta and I decided to have corn for lunch, always a favorite. Although here in Edmonton the best time for corn is September when they harvest the Taber corn, but the summer corn coming from the U.S. is also good and has a different feel, more yellow in color and earthier in flavor. When done they way I have prepared them today, amazing! Here is my ode to summer filled with great memories, people, and of course food: Herb and Goat Butter Grilled Corn.
I love keeping the outer husk on pulling it up and binding it with a strand of the husk. Looks beautiful and also great to hold while you devour this beautiful creation.
A blend of goat butter which Nicoletta and I stumbled upon a few months ago on one of our excursions to the organic market, the flavor of the butter lighter and more acidic almost like a very toned down goat cheese, the herbs all fresh basil, parsley, oregano, and a splash of lemon.
Incredible journey of flavors: the sweetness of the corn, the smokiness from the char and heat of the barbecue, the freshness and uniqueness of each herb, sweet basil, peppery parsley, spicy oregano, smooth texture of the goat butter and the end a hint of that lemon. I can’t tell you the passion I am feeling from this dish but you may feel it in the words I have shared today. Nicoletta couldn’t resist the urge, she had to try it while still taking pictures. I can’t describe her face in words…
As you can see it was a hit, all gone! And if there was a contest, Nicoletta would have surely won the corn cobbler of the year.
Be creative, mix your own spices, don’t be afraid. The only thing that could happen is your surprise at how good it tastes and how people are enjoying it. That in itself is self gratifying. Let us know what herbs you’ve tried to flavor your grilled corn. We’d love to hear from you.
Happy Summer, and Happy grilling.!
- 2 cobs of corn
- 2 tablespoons goat butter
- 1 tablespoon fresh basil
- 1 tablespoon fresh oregano
- 1 tablespoon fresh parsley
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- salt and pepper to taste
- Clean interior hairs of corn leaving outer husk attached to the cob.
- Bundle the outer husk away from the cob being careful not to separate.
- Take a strand of husk and tie the top of the bundle tightly.
- Bring a large pot of water to boil placing the corn in but not letting the husk go into the water.
- Cook corn for about 15 minutes.
- Preheat barbecue to 375° F.
- In a ramekin or small bowl, blend goat butter, basil, oregano, parsley, lemon zest, lemon juice, salt and pepper.
- Take corn out of water drain and place on barbecue.
- Brush corn with the goat butter and herb mixture, turning cobs frequently as not to burn them. (Have a water spray bottle ready as drippings may cause flare ups, and also to spray husks so they don’t burn).
- Grill corn till evenly charred.
- Plate and serve.
- Serving Size: 2 servings
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