Sweet 'n Savory Corn

Name: Sweet 'n Savory Corn
Ingredients: 4 ears fresh corn, in husk; 14 cup butter, at room temperature; 12 teaspoon chopped fresh rosemary; 14 teaspoon crushed fennel; 1 pinch cracked black pepper; rosemary sprig (optional); 0.5 (5 1/4 ounce) package garlic & herb spreadable cheese, at room temperature; 2 tablespoons sour cream; 2 tablespoons drained sun-dried tomatoes packed in oil, chopped; chopped sun-dried tomato (optional)

10 ingredients

16 steps

Ingredients

4 ears fresh corn, in husk
14 cup butter, at room temperature
12 teaspoon chopped fresh rosemary
14 teaspoon crushed fennel
1 pinch cracked black pepper
rosemary sprig (optional)
0.5 (5 1/4 ounce) package garlic & herb spreadable cheese, at room temperature
2 tablespoons sour cream
2 tablespoons drained sun-dried tomatoes packed in oil, chopped
chopped sun-dried tomato (optional)

Directions

1

Prepare grill for direct-heat cooking.
2

Gently pull back husk from each ear of corn without detaching; remove silk.
3

Replace husk strips, one piece at a time, over corn.
4

Tie kitchen string around each ear to secure husks.
5

Soak corn in cold water 15 minutes to prevent husks from burning on grill; drain well.
6

Grill corn, covered, turning occasionally until tender, about 15 minutes.
7

Meanwhile, in small bowl, mix butter, rosemary, fennel and pepper.
8

If desired, garnish with rosemary sprig.
9

In separate small bowl, mix cheese, sour cream and sun-dried tomatoes.
10

If desired, garnish with additional sun-dried tomatoes.
11

Serve corn with toppings.
12

No-grill cooking:.
13

Remove husks from corn.
14

In pot, bring 2 inches water to a boil.
15

Add corn; cook until tender, 4 minutes.
16

Drain.