It's Memorial Day weekend and I'm spending the entire weekend cooking outdoors. Last night was mussels. Tonight I'm grilling up New York Strips with smashed red potatoes. And on Sunday, the best day of the year thanks to the F1 Monaco Grand Prix and the Indy 500, I'll be smoking ribs for six hours and will be serving them up with charred corn on the cob.
The trick to perfect charred corn is not to char the entire ear. You want half of the kernels charred and the other half bright yellow. This will give you the perfect balance of sweetness and crunch. Then all you need is a brush or BBQ mop to coat the ears with the basil-lime butter mixture. I strongly encourage you to have an ice cold Pacifico on hand during the cooking process as it greatly enhances the experience. Happy Memorial Day to all!
4 ears of corn, shucked
2 teaspoons olive oil
Salt and pepper to taste
2 tablespoons melted butter
10 basil leaves, finely shredded
Juice of 1 lime
1/2 cup grated parmesan
- Prepare grill for direct cooking over high heat. Lightly rub cobs with oil and place them on the grill. Keep turning corn as some spots char to a rich brown.
- While corn is cooking, grab a small saucepan. Melt the butter. When butter foams, add basil and lime juice. Add salt and pepper to taste.
- When corn is done, remove from grill. Use a brush or BBQ mop to coat the corn with the basil-lime butter. Generously sprinkle parmesan over corn and serve.
Paring: There is nothing that pairs better with this corn than my favorite brew, Pacifico.