About the Journal
From Me to You
Calendar of Events
Things to Expect & Do
Children Know Once
A New Way of
Of Blue Skies and
Grilled Corn in
Going to Bat for Bats
The Prickly Pear:
Handle with Care!
Birds in the Garden
Watering & Plant Care
Tips for Summer
Summers Past Farms
Hot Off The Press
A B O U N T I F U L G A R D E N
Grilled Corn in the Husks
One of the home gardener's greatest taste treats is that of freshly harvested
corn that is immediately prepared and eaten! Almost everyone has a favorite way
to prepare this delightful vegetable.
Peel back, but do not remove, the husks from the corn. Remove the silks and
place ears in cool water to soak for about 15 minutes.
- 4 ears corn, unhusked
- 1-2 sprigs of fresh herb (such as basil, cilantro, oregano, thyme, and chives) or 1-2 teaspoons of dried herbs
- 2 garlic clove
- 2-4 tablespoons softened, unsalted butter
Finely mince the herbs and garlic. Add it to the butter and mix until you have
a relatively smooth paste.
Drain the ears. Coat each ear with about 1 tablespoon of the butter mixture.
Bring the husks back over the ears.
Cook on the grill over a medium high fire, turning frequently for about 10-20
minutes. The husks will be dry and the kernels will begin to brown. Pull back
the husks and serve hot off the grill.
(Based on a recipe in The Vegetarian Grill by Andrea Chesman).
Maricopa County Master Gardener Volunteer Information
Last Updated May 28, 2003
Author: Lucy K. Bradley, Extension Agent Urban Horticulture, University of Arizona Cooperative Extension, Maricopa County
© 1997 The University of Arizona, College of Agriculture and Life Sciences, Cooperative Extension in Maricopa County
Comments to Maricopaemail@example.com 4341 E. Broadway Road, Phoenix, AZ 85040,
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