Garlic Bread Corn

Garlic Bread Corn

No, not really garlic bread, but totally inspired by it. Garlicky, herb-laden butter is pretty much the perfect partner to sweet, juicy corn. Enclosing the ears in foil ensures the corn stays juicy and plump and takes on only a whiff of smoky flavour—sometimes it’s not about the char but about taking the whole shebang outside.

Ingredients:

2 sticks (1 cup/250 mL) unsalted butter, softened, divided
8 cloves garlic, finely chopped
2 tbsp (30 mL) chopped parsley
1 tbsp (15 mL) chopped thyme
2 tbsp (30 mL) finely sliced chives
2 tsp (10 mL) salt, divided
12 ears corn, shucked
3 oz (85 g) finely grated Parmesan cheese

Directions:

Start by making the garlicky butter. Melt 1/2 stick (4 tbsp/60 mL) butter in a small pot over medium heat. As soon as it begins to sputter, add garlic, stir and let cook 30 seconds. Remove from heat; scrape into a heatproof bowl and let cool to room temperature.

Whisk in 1 stick (1/2 cup/125 mL) butter, parsley, thyme, chives and 1 1/2 tsp (7 mL) salt; set aside.

Arrange corn in a 9 x 13-inch (23 x 33-cm) metal baking dish. Dot layers with remaining 1/2 stick (4 tbsp, 60 mL) butter and season with remaining 1/2 tsp (2 mL) salt. Cover with foil and place over medium-hot grill for 15 minutes. Open up, move the bottom cobs to the top and the top to the bottom, re-cover and cook 15 minutes longer or until tender.

Serve cobs dressed with garlicky butter and Parmesan. Serves 8 to 10