A mixture of butter and fresh rosemary gives ordinary grilled corn an added kick! This is a perfect recipe for a quick summer side dish.
- 12 ears sweet corn
- 1/2 cup butter, melted
- 2 teaspoons fresh rosemary, chopped
- On each ear of corn, pull the husk back without completely removing it. Remove silk and rinse corn and husks thoroughly under cool running water.
- Combine butter and rosemary, blending well. Using a basting brush, coat each ear of corn with butter mixture; pull the husks back over the ear of corn.
- Place corn on grill over medium heat and grill approximately 20 minutes. Turn ears frequently for even grilling.
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