Grilled or Roasted Corn

Recipe courtesy of Delilah’s Farm

INGREDIENTS
2 ears of corn, husks and silk removed
3–4 tablespoons soft butter, olive oil, mayonnaise, or Vegenaise
2 tablespoons chopped fresh herbs of choice
1/2 teaspoon grated lemon or lime peel (optional)
1 tablespoon lemon or lime juice (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated or crumbled cheese (optional)

PREPARATION

Brush corn with 1 teaspoon butter, olive oil, or mayo.

METHOD 1: Grilled:

  • Place on grill over medium heat and grill until charred on all sides, about 10–15 minutes.

METHOD 2: Roasted:

  • Place on a rimmed baking sheet and bake in a preheated oven at 425 °F until caramelized on all sides, about 15–20 minutes.
  • Meanwhile, whisk together remaining ingredients except cheese. Brush desired amount on hot corn and sprinkle with cheese (if using).

Serves 2. Prep time, 15 minutes; cook time, 15–20 minutes

Suggested Flavor Combinations:

  • MEXICAN—cilantro, lime zest and juice, queso fresco (optional—chili powder to taste)
  • ITALIAN—oregano and/or basil, Parmesan cheese (omit juice)
  • GREEK—oregano, dill, lemon zest and juice, feta cheese
  • FRENCH—thyme, lemon zest and juice, Gruyere or Parmesan cheese
  • AMERICAN—parsley, lemon zest and juice, cheddar cheese.

 

Share this post

Magazine Search

Sign up for our monthly newsletter

 

Recent Recipes articles:

Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015

More recent articles:

Like pets, office sweaters (and jackets, shawls, and hand warmers) have a lot to say about their owner.
June 23, 2015
Dynamic warm-ups prepare your body and protect against injury
June 22, 2015
How to manage your sweat this summer
June 16, 2015
Food:
Beat the summer heat with the contents of your fridge and pantry
June 15, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.