Grilled Corn on the Cob with Chive-Fennel Butter

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 8 ears fresh corn with husks
  • 2 tablespoons butter, melted
  • 2 large garlic cloves, minced
  • 2 teaspoons fresh chives, minced
  • 1/4 teaspoon fennel seeds

Preparation

  1. Soak corn in cool water 15 minutes. Pull back husks; remove and discard silks. Drain corn, and pat dry.
  2. Stir together butter and remaining 3 ingredients; brush onto each ear. Pull husks back over corn. Tie string around husks, if desired.
  3. Grill, covered with grill lid, over high heat (400° to 500°) 8 to 10 minutes on each side. (Watch carefully to make sure husks do not catch fire.)
  4. Note: Corn may be husked and wrapped in foil. Grill, covered with grill lid, over high heat 30 minutes, turning every 10 minutes.
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