There is nothing like a hot piece of Corn on the Cob dripping with butter and seasoned with a little salt. But sometimes we like to change things up a bit, so we created three different flavors of Herb Butter to change the traditional flavor of corn a bit.
There are many different ways to cook corn on the cob. You can leave it in the husks and grill it, or like we did with this corn – remove the husks, coat with herb butter and season with salt and pepper, wrap it in two layers of aluminum foil, and grill for 20 minutes over medium heat, turning 2-3 times during grilling. Or what could become your family’s favorite – boiling in water combined with 1 cup of milk, 1/3 cup brown sugar and 2 tablespoons butter or margarine to the water, it makes the corn really creamy.
We created 3 different butters; Italian Herb – Dill – and Mexican, the flavor options are endless though. You can use fresh herbs from your garden, the grocery store. We like Gourmet Gardens that are available in the produce area.
The Dill Butter has a light clean taste that brightens any main dish. The Italian Herb Butter would go well with an Italian sandwich or I could even see myself using this as a topping for pasta. And the Mexican Butter with a hint of chili pepper, cilantro and a bit of cumin is perfect for those wanting a little zing with their corn.
In celebration of the 4th of July holiday, we are taking a tour of the United States. We have made our way to the South with Buttermilk Fried Chicken recipe, to Idaho and the North West with Loaded Baked Potato Salad, to New England area where cranberries are grown for our Cranberry Iced Tea, and the good old Midwest for a Chicago Dog that is featured on our Hot Dog Bar. And the Corn on the Cob for the Heartland of our Country.
Follow along as we travel around the United States and share American Recipes for 4th of July!