Herb-crusted Corn
Ingredients:
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4 ears of corn unhusked: best for yellow or peaches and cream varieties
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4 cups fine dry bread crumbs
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4 1/2 tbsp. softened butter
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2 cups finely shredded cheddar or similar cheese (don’t substitute parmesan)
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1 tbsp. each of finely chopped parsley, fresh oregano and marjoram (sub cilantro for any of these)
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generous pinch of salt & freshly ground pepper (add a pinch of cayenne if you like heat)
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cotton string
Method:
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without detaching, peel husks back from cob,
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remove silk and layer of husk from one half of cob
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Pull rest of husk over other half of cob and tie ends with string
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With your fingers, combine butter and bread crumbs until crumbly
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Add cheese herbs, salt and pepper, combine well
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Press equal amounts of topping over the exposed cobs, pressing firmly to form a crust
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Place cobs, husk side down in a shallow tray with ½” inch of warm water for 15 mins.
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Oven Method, preheat to 375, bake uncovered, in tray, with water for approx. 20 mins. or until kernels are tender and crust is golden.
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BBQ Method: Heat barbeque to medium-high, place cobs on upper rack, close lid and grill for approx. 20 mins. until kernels are tender and crust is golden.