Growing up, summers meant the sounds of screen doors slamming, playing outdoors until dinner time, sips from the garden hose, and sneaking into my father’s garden to eat sun-ripened tomatoes. I remember the first bite—my teeth sinking in as juice dripped down my chin. I remember the taste so clearly, I can feel the sun on my back…
It’s so interesting how nostalgic food can be—how flavors can be so attached to a person or memory, it can bring you back to that moment. Some foods just define the season. For me, summer means corn on the cob.
My father’s garden was pretty comprehensive—it’s one of the things I miss the most in Syracuse—and another one of my favorite summer memories is picking and husking the corn for dinner. Nothing beats the taste of fresh corn—it’s so sweet, it’s almost sugary.
If you’re like me, you can’t imagine a summer BBQ without throwing some corn on the grill. This season, try adding a little something, something to your butter to give your side dish some punch. You (and your guests!) will love this Grilled Corn and Tomato Basil Butter recipe from Swirls of Flavor blogger and Chef Gwynn Galvin.
Grilled Corn with Tomato Basil Butter
- 8 Tbs. butter, at room temperature, divided
- 2 Tbs. chopped fresh basil
- 1 Tbs. sundried tomatoes packed in oil, patted slightly, finely chopped
- 1/2 tsp. kosher salt
- 1/4 tsp. cracked black pepper
- 1/4 tsp. garlic powder
- 6 ears corn on the cob, husks removed
1. Preheat grill for indirect grilling.
2. Reserve 1 Tbs. butter. In small bowl combine remaining 7 Tbs. butter, basil, sundried tomatoes, kosher salt, pepper and garlic powder.
3. Melt reserved 1 Tbs. butter. Brush evenly over corn.
4. Grill corn until kernels intensify in color to a bright deep golden yellow and begin to caramelize with brown spots, turning occasionally, 10-15 minutes.
5. Remove corn from grill. Brush with some of the Tomato Basil Butter. Serve with remaining flavored butter.
Makes 6 servings.
Recipe and photograph Copyright © 2013, Gwynn Galvin
