Mexican, Miso + Mint: How To Make Grilled Corn 3 Ways

There's a fine line between classic and boring. Grilled corn is about as summery as it gets, and we plan on nibbling those ears away all summer. Delicious? Definitely. Repetitive? Possibly.

How to make grilled corn that is neither boring or too weird was a task we gave the farm foodies at Out of the Box Collective. Their solution involves three compound butters dripping in flavor. Grab the recipes or go all-in on OTB's 4th of July Farm Delivery Box before the big day...

With 4th of July just around the corner, grilling corn is an easy way to get a taste of summer’s best. One of our favorite methods is to grill the ears in the husks themselves and then spread a flavored butter over the perfectly steamed and charred kernels. Compound butters can be made ahead of time and chilled in refrigerator until serving! Here are a few tastebud-blasting flavor combinations to play with, but first...

How To Make Grilled Corn Perfectly:Pull away the outer layers of the husks, keeping them on the cob. Strip off the silk from each ear and fold the husks back into place. Soak prepped corn in a bowl filled with water for 5-10 minutes. Shake off excess water and throw them on the grill for about 15 minutes or until corn kernels are tender. (Be sure to turn the husks to prevent from burning.)

Remove from heat, take the husks off and top with your choice of one of our favorite compound butters. Here are three of our favorites...[olists num=2][olists num=3][olists num=4][olists num=5]

The post Mexican, Miso + Mint: How To Make Grilled Corn 3 Ways appeared first on The Chalkboard.

from The Chalkboard http://ift.tt/2tB9q9m
via IFTTT