Grilled Rosemary Corn on the Cob
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Serves 6

6 ears of fresh sweet corn (in their husks) 
1/2 cup unsalted butter, melted
2 teaspoons coarse sea salt
2 tablespoons finely chopped fresh rosemary

Olive oil (spray or plain olive oil to brush on grill) 

Preheat grill to medium-hot. Pull back each ear of corn's husk, making sure it is still connected to the cob. Remove the silk. Cut off one of the husks from each cob of corn and tie it around the remaining husks to form a bundle-great for holding when eating. Mix salt and rosemary together in a bowl. Set aside. Spray oil generously on the hot grill or brush grate with the olive oil. Grill corn, turning often, until slightly charred and cooked through. This usually takes about 10 minutes total cooking time (depending on how close the grate is to the coals and how hot the coals are). Serve cooked cobs of corn with melted butter and sprinkle with salt and rosemary.

If you aren't a fan of rosemary, try substituting 2 cloves of smashed garlic (or garlic salt instead of regular salt) or just plain ole salted butter with no salt at all-it's so sweet and yummy!

This recipe is shared July 29 - August 2, 2019 
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Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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Published 10:00 PM, Sunday Jul. 28, 2019
Updated 06:10 AM, Monday Aug. 19, 2019



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