Lemon Basil Corn Food

FRESH CORN WITH LEMON-BASIL PARMESAN BUTTER

Steps:

• Brush corn with combined butter, basil and zest.
• Sprinkle with cheese.

CORN WITH BASIL BUTTER

Steps:

• Combine the butter, basil, lemon zest, garlic and a pinch of salt in a food processor. Puree until smooth.
• Spread the basil butter on the grilled corn. Season with salt and pepper; sprinkle with shredded Parmesan.

CORN ON THE COB WITH BASIL BUTTER

Steps:

• Puree 1/2 stick softened butter, 1/4 cup basil, the zest of 1 lemon, 1 garlic clove and a pinch of salt. Cook 4 ears of corn in boiling salted water until tender, about 4 minutes. Top with the basil butter and 3 tablespoons shredded parmesan; season with salt and pepper.

LEMON-BASIL CORN

Steps:

• Bring 4 cups water, 1/2 cup basil leaves, 1/2 lemon, 3 tablespoons olive oil and a pinch of salt to a boil. Add 4 ears of corn; cook about 5 minutes. Mix 1/2 cup torn basil, 1 teaspoon lemon zest, 1 tablespoon lemon juice and 3 tablespoons olive oil. Drain the corn and toss with the flavored oil and a splash of the cooking water.

CORN ON THE COB WITH LEMON-BASIL BUTTER

Steps:

• Butter: Put all ingredients in food processor and pulse until basil is incorporated and the butter is light green.
• Transfer to a small serving bowl
• Corn: Pull off dry outside husks; tear several into 1/4-inch-wide strips to use as ties.
• Gently peel back inner husks, remove silk, and lightly coat corn with Lemon-Basil Butter.
• Lay inner husks back in place around corn.
• Tie at top with reserved husk strips.
• Immerse cobs in a large bowl of cold water and soak for 20 minutes.
• Drain well.
• Place on a hot grill for 20 minutes, turning often.
• Serve with extra Lemon-Basil Butter on the side.