Corn on the cob is such an easy and delicious side dish. Cooking the corn can be done several different ways: boiling, roasting, or grilling with husks on or off. I personally like the corn grilled with the husks off, the little char marks make for a nice crispy look and bite. For a little extra flavor I made a seasoned butter to rub on the corn after coming off the grill.
Herb butter can be made in any combination that you may like. My favorite combination for on corn is cilantro, chive, and parsley with garlic. For this round I didn’t have cilantro, so it’s just garlic, chives, and parsley with 1 stick of unsalted butter and salt.
Let the butter sit out for about 30 minutes to soften up, or if you don’t have time you can put it in the microwave for about 10 seconds to soften the butter without melting it. Mince the garlic and herbs then mix into the butter with a dash of salt. At this point you can roll the butter in wax paper then put in the fridge if you want a log of butter to cut or roll the corn on, or you can leave it in the bowl like I did.
Grill the corn on a hot grill for about 15 minutes, turning a 1/4 turn every 3-4 minutes until you start to get grill marks on a few of the kernels as shown below. While still hot, butter the corn and serve immediately.
For our anniversary my husband and I enjoyed a nice dinner out at one of our favorite wine bars the night before, La Madia. On our actual anniversary we decided to make a meal at home. We got a nice bottle of champagne and I was going to plan a meal to compliment it, but he was dead set on having a hamburger for dinner. I like a burger as much as the next girl, but it wasn’t exactly what I was in the mood for. Instead, we drank beers and grilled out, typical. While he made his burger I tried to get creative. It started with making a pesto…
For the pesto I took a bunch of my overgrown basil and mint to use as the base. I used primarily basil as it is threatening to bolt, but I’m really into mint so I had to use a bit of that to round it out.
-1 cup of basil
-1/3 cup of mint
-juice from 2 lemon wedges
-1/2 jalapeno, diced
-2 cloves garlic
-1/4 cup olive oil
Add everything to the blender or food processor except the olive oil. I would add this slowly so as to not make it too runny, may not take the full amount. Mine came out a little juicy looking, but it had good flavor.
My husband put the pesto on his burgers with tomatoes, basil leaves, grilled onions, and peppers. It looked pretty tasty, but I was looking for something a little lighter and fresher.
First I put the pretzel roll on the grill, cut side down. After a minute I took it off to spread the pesto on the top and bottom and lined it with fresh mozzarella cheese. To melt the cheese, I put the bread back on the grill, but turned the grill off so it’s hot enough for melting the cheese but not burn the outside of the bread.
Next I filled with tomatoes, fresh basil, a grilled onion, pepper, and slice of grilled zucchini. So good! We ate outside so the lighting in the picture for the final product is extremely poor and doesn’t do it justice, so you will have to use your imagination.