Cook the Book: Grilled Corn on the Cob
The recipe Cook the Book: Grilled Corn on the Cob is ready in approximately 45 minutes and is definitely a great gluten free and vegetarian option for lovers of American food. This recipe serves 8. One serving contains 352 calories, 4g of protein, and 31g of fat. The Fourth Of July will be even more special with this recipe. It works well as a side dish. Head to the store and pick up lime juice, butter, ground pepper, and a few other things to make it today.
Keeping the husks attached, peel them back in sections on each ear of corn, and remove the silk. Cover the exposed corn with the husk. Soak the corn in cold water for 5 to 10 minutes
Preheat one grate of a charcoal or gas grill to medium-high and another to high.
Place the cilantro, lime juice, garlic, salt and pepper in a small food processor or in a blender and pulse to combine. With the machine running, slowly drizzle in the oils. Alternately the pesto can be combined by hand. Set aside.
Place the corn, still covered by the husk, on the medium high grate. Cook for 3 minutes, turn to the other side, and cook for 3 minutes.
Remove from the grill, peel back the husk, return to the high grate to mark and lightly char the corn on all side, turning and jockeying between medium and high as needed for 5 to 7 minutes total.
Remove the corn from the grill and brush generously with the pesto. Squeeze lime over the ears and sprinkle with fleur de sel.
Serve with any remaining lime and pats of butter on the side.