I never considered improving on the taste, not until I came across a picture on the Food Network website of corn grilled in foil but with lots of herbs added for extra taste.
Well, go figure. I grow herbs and I have a clear view of my little herb garden right from where the grill is set up. Yet, never once did I consider adding some of those herbs I stare at to the corn grilling in front of me. OK, thank you Food Network for kicking my brain into gear.
This is kind of a no recipe-recipe but here is what I do these days when I grill corn:
I place a piece of foil on the counter. I top it with parchment paper. Then I begin seasoning the corn with spices and herbs. Use any herbs you love or have on hand. I usually incorporate rosemary, thyme, sage, marjoram, chopped garlic, olive oil combined with a little butter, and salt and pepper. I wrap the corn securely and place it on the grill!
The corn package should be rotated every three to four minutes to keep it from getting scorched. Total grill time is usually about twenty minutes. When the corn is ready, I unwrap the package and wait until the corn cools down a little. Sometimes I like to top the corn with grated Pecorino Romano cheese. Then I serve it on a bed of basil. The taste imparted by the herbs is not overpowering. The corn flavour is still dominant but the herbs add to it a subtle, excellent note. This method of cooking corn has won me over; there is no going back! Corn grilled with herbs is where it's at!
