Yesterday evening we spent the final hours of our vacation cooking an awesome dinner in the backyard. Last week we were on a wonderful family vacation which started in San Antonio with Mimi and Papa, followed by a few days at the lake with Nana and Pop. I came home feeling relaxed, refreshed…and chubby.
Today it’s back to reality…
Laundry and tighter-fitting shorts.
We truly had a wonderful week playing with the kids and grandparents. And eating. And drinking. Hiccup. And this corn was a wonderful way to end the binge. The herbed butter mayo just seeps into those little nooks and crannies of the corn and you find yourself licking your greasy lips when it’s all gone wishing for more. Did someone say tight shorts?
Here’s how to make them. The corn, that is. Not necessarily the tight fitting shorts.
GRILLED CORN ON THE COB with HERBED BUTTER MAYO
4-6 fresh ears of corn
1/2 cup butter, softened
1/4 cup mayo
3 tablespoons fresh chopped parsley
kosher salt and freshly ground pepper, to taste
1. Start by heating your grill. You’re gonna want to cook these on medium-medium high heat.
2. Make the herbed butter mayo by mixing the ingredients in a small bowl until smooth. Set aside.
3. Now its time to shuck the corn. Don’t be afraid. Start by breaking off the ends and tearing off the first couple of layers of husks. Then hold it by the end and peel down the rest of the husks, without completely removing them, until you expose the ear. Tear off all of the silks. Then, fold the husks back up over the corn, ending with about 2-3 layers of husks.
4. Put the corn on the grill and cook, covered, about 20-25 minutes, turning a few times to ensure you get even charring. Remove from the grill and tear away the husks and top with the herbed butter mayo. Enjoy!
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