More summer grilling! This definitely spruces up your usual grilled corn.
I'm usually not too too much of a basil fan. The taste always has echoes of anise for me. Yuck!
But with the salt and butter and sweetness of the corn, it fits right in.
This recipe makes a bit of extra butter. The leftovers can be eaten on toast or other vegetables.
"Blister in the Sun" Violent Femmes
From Food 52
8 ears of corn, shucked
For the butter:
2 sticks unsalted butter at room temperature
1 cup basil, loosely packed
1 tablespoon sea salt
Preheat grill to medium hot. Roll corn in a little olive oil and sprinkle with salt. When grill is hot, add corn and close the lid. Rotate the corn a few times, until some of the kernels are blistered and the rest a bright and shiny yellow. This shouldn't take longer than 8 minutes. Be careful not to overcook, or the corn will be dry.
Meanwhile, add the butter, basil, and salt to a food processer and let it rip. You may need to scrape down the sides once or twice. When the basil is finely chopped and the butter has a light green tint, it's done.
When the corn comes off the grill, slather it with the basil butter. Sprinkle with a little more salt if desired. Eat immediately.
Note: basil butter can be made ahead and extra basil butter will keep for about a week or two in the fridge. You can roll it into a log with plastic wrap and slice it off as you need it.