Grilled corn on the cob with herb butter

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo

Contrary to popular belief, boiling corn leaves nutrients and flavour essence in your pot. Roasting your corn is the best way to maintain its flavour; even microwaving the corn for a few minutes, then transferring to your bbq for a bit of char is easy and perfect. Here, we added a lovely herbed butter.

Ingredients

8 ears corn, husks on

Herb butter

1⁄2 cup salted butter, softened

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh parsley

1 teaspoon grated lime zest

1 tablespoon fresh lime juice

Sea salt and freshly ground pepper, to taste

Preparation

In small bowl, blend butter, chives, parsley, lime zest and juice. Season with salt and pepper. Cover and chill.

Husk corn, leaving tender inner leaves attached. Pull leaves back gently and remove silk. Pull husks back over corncob. Soak in water for 20 minutes. Preheat grill (or oven) to medium-high heat. Drain corn and place on a lightly-oiled grill or parchment-lined baking sheet.

Grill for 12-15 minutes, turning several times. Remove from grill or oven, discard husks and rub each corncob with herb butter. Serves 8.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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