Grilled Corn on the Cob with Roasted Garlic and Herbs

Photo: Kana Okada

Corn has been part of the American continent for thousands of fo years. This is no surprise to me, considering how awesomely delicious it is! Most folks just simmer or steam it and serve with some butter, but it's so much more versatile. Here's a great recipe that is as simple as it is delicious!

Ingredients

• 2 heads of garlic

• 4 teaspoons extra-virgin olive oil

• Finely grated zest of 1 lemon

• 1 tablespoon unsalted butter

• 1/4 cup chopped cilantro

• 1/4 cup chopped tarragon

• Salt and freshly ground black pepper

• 6 large ears of corn, in the husks

Directions

1. Preheat the oven to 350°.

2. Cut off the top third of the garlic heads. Stand them cut side up on foil and drizzle with 1 teaspoon of oil.
   Wrap the garlic in the foil and bake for about 1 hour, until very soft. Squeeze the garlic into a bowl.

3. Stir in the lemon zest, butter, cilantro, tarragon, and the remaining 1 tablespoon of oil. Season with salt and pepper.

4. Light your grill. Peel back the corn husks, keeping them attached. Discard the silk.

5. Spread the herbed garlic all over the corn. Fold the husks back over the corn and tie the tops with string. Wrap the corn in foil.

6. Grill the corn over moderate heat, turning, until the kernels feel tender, 15 minutes. Remove the foil.

7. Grill the ears over moderately high heat, turning, until the husks are nicely charred, 5 minutes, then serve.

To see this recipe on the Food & Wine website, click here.