Grilled Corn on the Cob with Orange-Basil Butter

 

http://community.jeroxie.com/groups/cookbook-challenge/ 

The current Cookbook Challenge theme is Outdoors. I think it would have been neat to do a recipe that involved ingredients grown in my own garden, but it's much too early in the year for that, so I had to settle for an outdoor grilling recipe. Luckily, I had just gotten my husband a small gas grill for Christmas. Despite the cold, often rainy weather, we've been grilling things nearly every weekend. It's not just for Summertime! Since I'm mostly a vegetarian, I picked out a recipe that didn't involve grilling any meat. Not that I have a problem with cooking or working with meat, I just wanted to make something that I could eat.

This is from Best of Weight Watchers Magazine: Volume 1, published in 2002. I don't do Weight Watchers, but I came across this cookbook for very cheap at a thrift shop and it has a lot of good recipes, so I had to get it. If you do Weight Watchers, each ear of corn is 2 points (or 111 calories) if made with light butter.

4 ears fresh corn

2 tbsp light butter, softened

1 tsp grated orange rind

1/2 tsp balsamic vinegar

1/2 tsp sugar

1/2 tsp dried basil

1/2 tsp salt

freshly ground pepper, to taste

Spray the grill with nonstick spray; prepare the grill for a medium-hot fire. Husk the corn and remove any corn silk. Lightly spray the corn with nonstick spray and grill, turning occasionally, until tender, about 6 minutes.

 

No awesome grilling action shots, as it was too dark outside.

Meanwhile, combine the butter, orange rind, vinegar, sugar, basil, salt, and pepper in a small bowl.

 

Brush the grilled corn with the orange-basil butter and serve immediately.

 

These turned out really great! It was a flavor combination that I had never tried before, and I was pleasantly surprised by how well it worked.

If you don't have an orange or dried basil on hand, try lemon and thyme or cumin and cayenne!