Free Recipe

Serves 6

Ingredients

• 1 stick butter, softened
• 1/3 cup oil-packed sun-dried tomatoes , finely chopped
• 1 teaspoon tomato paste
• 1 teaspoon coarsely chopped fresh oregano
• 1 tablespoon coarsely chopped fresh basil
• 2 cloves garlic, minced
• 1 tablespoon salt
• 1 tablespoon black pepper
• 6 ears sweet corn on the cob

Method

For the sun-dried tomato butter, whip the butter to soften in a food processor or mixer. Add all of the ingredients except the corn and mix until smooth and combined.

For the corn, pull back the husks and remove all the silk from each cob, don’t remove the husks. With the husks hanging from one end, place the cobs in a deep bowl filled with water and soak for ½ an hour. Blot the cobs with a paper towel and rub the sun-dried tomato butter on each of the cobs. Then place the husks back into original position and recover the corn. Using a string or a piece of the husks, tie the end of the corn so the butter stays intact.

Preheat a gas or barbecue grill. Place the corn on the hot grill, and cook until tender, you need to turn the corn every 4-5 minutes to get even cooking. This process will take approximately 20 minutes, depending on how hot your grill is. Peel back the husks when serving, making sure that some of the butter is still on the cob. Place on a platter or an individual plate.

Tip: If you have any left over butter, place on a sheet of plastic wrap. Fold one end over and make a cylinder and roll it up, refrigerate until ready to use. Can be used on many different vegetables, grilled or baked fish, or meats.