Tuesday, June 22, 2010


Sweet Corn bring sweet memories of my school and college days. At the end of summer and the beginning of rainy season street vendors use to sell them and we friends on our return from school use to meet in those joints. Where sellers use to grill them in charcoal filled earthen pot and then rub it with salt , red pepper and lemon juice. Those simple recipe has it own taste and flavor as those were shared with friendly fun and love.
Now we all are busy in our own lives don’t get the time to spend with each other but during this times heart always want to recollect those memories. So when I get hold of this sweet corn I can’t stop myself to cook them but of course in my way. Let me share my version of grilled corn.
Corn is America's number one field crop.Those who are from Iowa,, Illinois, Nebraska and Minnesota or Indiana, Ohio, Wisconsin, South Dakota, Michigan, Missouri, Kansas and Kentucky may have some childhood stories related to corn ,to share as they are some of the largest corn producing states.Share your memories with us and let all of us recollect some wonderful moments.


Sweet corn   4 ears, husk and silk removed
Butter     ½ stick, softened to room temparature
Lemon    1/2 juice and zest 
Fresh basil
finely chopped  1 tea spoon
Garlic          1 small clove pressed
Chipotle chile powder  1/4  tea spoon
Salt         to taste 


For lemon basil chipotle butter mix well all the ingredients with butter except the corn. Keep aside.Remove husk and silk from the corn. Lightly coat the corn with butter place the corn on a medium hot grill. Brush and turn the corn while it grills say 5 to 6 minutes or until tender and evenly cooked ( a little char is perfect –adds to flavor). Remove from grill sprinkle some salt and lemon juice if needed serve hot with extra lemon –basil chipotle butter on the side. I hope your guest will love to have it.This is the perfect time to enjoy this corn so have fun!



My Carolina Kitchen said...

Love your lemon basil butter. I'm sure the chipotle brings the right amount of heat. Lemon zest has become one of my favorite ingredients.

alwayswinner786 said...

Thanks Sam for stopping by! I hope you will love it!

Angie's Recipes said...

Lemon basil butter sounds really cool. I bet it tastes great.

My Little Space said...

Nice to hear from you, daaahling! Hope you're well too. I'm not from the States, so have no idea what's the stories behind it! Whateverso, we do have common kinda corn here just like yours. And tasted pretty juicy delicious too! Hope you're having a wonderful day, dear.
Cheers, Kristy

Anonymous said...

Basil chipotle butter sounds so good and excellent with the corn!

Chow and Chatter said...

wow this a jazzy corn on the cob

Lazaro Cooks! said...

Fantastic corn dish. Love the use of chipotle here.


Mary said...

Your lemon-basil butter with the addition of chipolte powder is close to inspired. Your corn looks wonderful. Our local corn has not yet come in, but when it does I'll try this for sure. I hope you are having a great day. Blessings...Mary

Cinnamon-Girl said...

The butter sounds so delicious and makes the corn extra special! This is one of the things I look forward to during the summer.

Heavenly Housewife said...

There are probably few things as delicious as fresh corn on the cob on a summer's day. Love the flavours you've used.
*kisses* HH

Claudia said...

Being from MN, I await the fresh corn and run to Farmer's Market early to get it "just picked." I love the additions of lemon and basil and the chipotle would heighten it. Love sweet corn!