Veggie Wednesday: Grilled Corn with Garlic and Chive Butter

The farmers' market is my favorite place to be in the summer - stalls are full to bursting with ripe and delicious vegetables at their peak flavor. We are in the throes of fresh corn season and corn on the cob signals summer like no other vegetable. Grilled over a fire and topped with a flavored butter, it's pure summer perfection and one of our family favorites!

Grilled Corn with Garlic and Chive Butter

Hands-On Time: 20 minutes
Ready In: 40 minutes
Serves: 6

Ingredients:

6 ears of corn with husks and small length of stalk intact
1/2 pound (2 sticks) butter - at room temperature
2 Tablespoons snipped fresh chives
2 cloves garlic - minced
1/2 teaspoon Kosher salt

Directions:

1. In a small bowl combine butter, chives, garlic and salt and mash until completely
blended.
2. Lay out a sheet of parchment paper and spoon butter into the center to form a log
approximately 1-inch in diameter.
3. Roll parchment paper around the butter making sure the log is uniformly shaped. Pinch
ends tight and set in the refrigerator to firm up until ready to serve.
4. Pull husks down from the corn, leaving intact, and remove corn silk and any debris
that may remain. Pull husks back up over the corn to cover completely. Soak corn in cold
water for 5 minutes. Remove and drain well.
5. Heat grill over high heat. Cook corn directly on grill for 15 to 20 minutes, turning
every 5 minutes to keep from burning Keep grill covered between turning. Peel back husks
periodically to check the corn. Kernels that are still milky looking are not done. Pierce
a kernel or two to check for doneness.
6. Remove corn from grill, strip husks away and snap off stalk. Cut butter into even
slices and serve a slice with each corn cob.