Basil Grilled Corn on the Cob

Side Dishes

Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime.

Average Rating: 4.666666

TOTAL TIME: Prep: 15 min. + soaking Grill: 20 min.
YIELD: 4 servings.

Ingredients

4 medium ears sweet corn
4 teaspoons butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
16 fresh basil leaves
1/2 medium lemon
2 teaspoons minced fresh cilantro
Additional butter, optional

Instructions

1. Place corn in a 6-qt. stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush butter over corn; sprinkle with salt and pepper. Press four basil leaves onto each cob. Rewrap corn in husks; secure with kitchen string.
2. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often. Cut string and peel back husks; discard basil leaves. Squeeze lemon juice over corn; sprinkle with cilantro. If desired, spread with additional butter.

Nutrition Facts

1 ear of corn: 125 calories, 5g fat (3g saturated fat), 10mg cholesterol, 489mg sodium, 20g carbohydrate (7g sugars, 2g fiber), 4g protein.
Diabetic Exchanges:
1 starch, 1 fat.