To round out the series of posts about 4th of July barbeque dishes I thought I'd share this awesome corn on the cob recipe I made yesterday. Of course, I had to make some changes from the original recipes because I didn't have all of the herbs called for, so I substituted with herbs from my garden. I found the original recipe in the July issue of Food & Wine, which, in case you haven't checked it out already, is a fabulous magazine! I'll post the recipe with my changes below, but you can find the original here.
Grilled Corn on the Cob with Roasted Garlic and Herbs
1 head of garlic
1 tsp olive oil
Finely grated zest of 1 lemon
2 Tbsp unsalted butter
1/4 C chopped fresh rosemary
Salt & freshly ground pepper
4 large ears of corn, in husks
Preheat oven to 350°. Cut off the top of the head of garlic. Stand it cut side up on foil and drizzle with oil. Wrap in foil and bake for about 1 hour, or until very soft. Squeeze garlic into a bowl. Stir in lemon zest, butter, and rosemary. Season with salt and pepper.
Light grill. Carefully peel back the corn husks, keeping them attached. Discard the silk. Spread the herbed garlic butter all over the corn. Fold the husks back over the corn and wrap the corn in foil. Grill the corn packet over moderate heat for 15 minutes, turning about every 3 minutes. Remove the foil and continue to grill the ears over moderate heat for another 5 minutes, turning until the husks are nicely charred. Serve immediately.