Ingredients
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1 cup (2 sticks / 225 g) Salted Butter
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2 tablespoons chopped fresh Chives
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2 tablespoons chopped pitted Kalamata Olives
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1 Garlic
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1 teaspoon grated Lemon Zest
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8 fresh ears Corn
Directions
“Awesome” is the only way to describe this delicious grilled corn recipe, a paean to my Greek American roots. Enjoy!
Steps
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1
Done
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Using a fork, whip the butter, chives, olives, garlic, and lemon zest in a small bowl until just combined. (Alternatively, you can do this in the bowl of a small food processor.) |
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2
Done
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Arrange a piece of sturdy plastic wrap, about 12 inches (30 cm) long, horizontally in front of you on a clean work surface. |
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3
Done
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Scoop the kalamata butter out of the bowl and onto the plastic wrap. Use the plastic to help loosely shape the butter into a rough cylinder about 6 inches (15 cm) long. Roll the plastic wrap up around the butter, twisting the ends and patting down, until the cylinder is about 8 inches (20 cm) in length. Refrigerate for several hours or freeze for about 1 hour, until solid. |
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4
Done
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Heat a grill to medium. Place 2 dabs of the kalamata butter inside each corn husk, close the husk, and wrap the corn in aluminum foil. Grill the corn for about 30 minutes, until tender. Remove and serve immediately, with the rest of the kalamata butter as an accompaniment. |
