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.
INGREDIENTS:
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
PPROCEDURE:
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!
BE HAPPY AND STAY HEALTHY.
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.
ReplyDeleteSam
Thanks Sam for stopping by! I hope you will love it!
ReplyDeleteLemon basil butter sounds really cool. I bet it tastes great.
ReplyDeleteNice 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.
ReplyDeleteCheers, Kristy
Basil chipotle butter sounds so good and excellent with the corn!
ReplyDeletewow this a jazzy corn on the cob
ReplyDeleteFantastic corn dish. Love the use of chipotle here.
ReplyDeleteCheers!
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
ReplyDeleteThe butter sounds so delicious and makes the corn extra special! This is one of the things I look forward to during the summer.
ReplyDeleteThere are probably few things as delicious as fresh corn on the cob on a summer's day. Love the flavours you've used.
ReplyDelete*kisses* HH
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!
ReplyDelete