An incredible journey of flavors: the sweetness of corn, the smoke of char and the heat of the barbecue, the freshness and uniqueness of each herb (sweet basil, peppery parsley, spicy oregano), the creamy texture of goat butter and at the end, a hint of that lemon.
- 2 ears But
- 2 tablespoons Goat Butter
- 1 tbsp Fresh basilic
- 1 tbsp fresh oregano
- 1 tbsp fresh parsley
- 1 teaspoon Fresh lemon juice
- 1 teaspoon Lemon zest
- 2 pinches Salt
- 2 dashes Pepper
Remove the silk from the corn, leaving the outer husk attached to the cob. Bundle the outer husk away from the cob, being careful not to pull it apart. Take a strand of husk and tie the top of the bundle tightly.
Bring a large pot of water to a boil. Place the corn without letting the husk enter the water. Cook the corn for about 15 minutes. Meanwhile, preheat barbecue to 375°F.
In a ramekin or small bowl, combine goat butter, basil, oregano, parsley, lemon zest, lemon juice, salt and pepper. Take the corn out of the water drain and place it on the barbecue. Brush the corn with the goat butter and herb mixture, turning the cobs frequently so as not to burn them. Prepare a spray bottle of water, as drops can cause flare-ups, and also spray the pods so they don’t burn.
Grill corn until evenly charred. Dress and serve. Enjoy!