Summer calls for grilled corn. It felt like summer for sure when I grilled up some fabulous corn last weekend! Corn on the Cob with Roasted Garlic Butter to be specific. I like the fact that I was able to get it prepared the day before I needed it. Easy!
Corn on the Cob with Roasted Garlic Butter (Serves 6)
Recipe from Phillis Carey
1 small head garlic
6 Tbsp. salted butter, at room temperature
2 Tbsp. chopped cilantro or chives
6 ears of corn
1. Preheat oven to 400 degrees. Cut off the top of the head of garlic to expose the cloves. Wrap garlic in heavy duty aluminum foil (or double regular foil) and roast for 45 to 60 minutes or until garlic is golden. Squeeze garlic out of skin into a small bowl. Add the butter and mash together.
2. Increase the oven to 450 degrees. Shuck corn and remove the silk. Place each on a 12 inch square of foil. Smear one tablespoon garlic butter all over the corn and roll up in the foil, twisting ends to seal. (Corn may be refrigerated at this point 24 hours ahead.) Seat corn wraps on a baking sheet and roast corn for 30 minutes or until corn is tender. Serve at once or leave wrapped to stay warm for up to an hour.
*Note: If grilling, place each corn wrap on the grill and cook for about 20-30 minutes, turning several times.
Last night we went to the One Direction concert with a group of friends. It was both my kid’s first
I had a blast! I think my kids did too. :)
The usual was my breakfast this morning. I was pretty hungry seeing that I didn’t end up eating much last night. A small slice of pizza and half a hot dog.
After taking my daughter to camp, I went to Zumba. Then it was off to an appointment then Sushiya for lunch.
I could eat it all over again!
What was your first concert?
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