Greek-Style Corn on the Cob a La Evelyn

Greek-Style Corn on the Cob a La Evelyn

poniedziałek, 3 lutego 2014

Greek-Style Corn on the Cob a La Evelyn

Time: 11 mins

Ingredients

• 4 ears corn, husked and silk removed
• 1/3 cup butter, melted
• 1 tablespoon extra virgin olive oil
• 1 large garlic clove, minced finely
• 1/2 tablespoon fresh mint, minced
• 1/2 tablespoon fresh Greek oregano, minced
• 2 tablespoons fresh basil, minced
• 1 tablespoon fresh Italian parsley, minced
• 1/4 teaspoon ground cumin
• 1 -2 pinch ground cinnamon
• 1/4 teaspoon sugar
• salt
• pepper

Directions

• 1 Prepare the corn for cooking and set aside.
• 2 Meantime heat grill or bring to boil a large pan of water. (For stove top directions, read *NOTE below.).
• 3 Melt butter then stir in all the other ingredients. Mix well.(Can use a mini-blender to facilitate.).
• 4 Using a pastry brush, apply the butter mixture lightly and evenly on each corn cob.
• 5 Grill for about 2 minutes all around, until cooked but not burnt. Keep basting on the butter mixture to the corn as it cooks.
• 6 Serve immediately.
• 7 *NOTE: To cook on stop top, bring water to boil.
• 8 Carefully add the corn to the water.
• 9 Reduce heat and cover and let corn sit in water for about 5 minutes. Drain. Baste on the butter mixture.