Independence day weekend, time of the biggest cookout of the year. The smell of the grill, the warm air, itchy grass and beautiful fireworks are all part of that annual 4th of July picnic. July is just one of those months where all the fresh fruits and veggies are at their peak, so who is to say we should not take advantage.
Usually corn is just plain slathered down with butter, in popcorn, on the cob, on the plate. It cannot be because of the taste, so are we all just accustomed to it? Well, this recipe is here to show you how delicious fresh corn can be! Canned corn might be someone's specialty but, there is nothing better than a fresh roasted cob right off the grill. This popular veggie is packed with nutrients that are often overlooked. Corn contains rather a healthy amount of both fiber and vitamin C, making it an excellent choice for that backyard cookout! Although most cookouts focus on the meat, I try to get as many veggies on the grill as possible anything from peppers to mushrooms! Veggies not only amp up a BBQ with their vibrant color, but they also fill you up (which helps with overeating). Of course you have to save room for dessert right? What's better than fresh grilled peaches and homemade ice cream?
Herbs, a summer favorite of mine, can be very beneficial in more ways than you might think. Basil, an herb originally native to India, has grown to become very popular within the culinary community. This common herb also contains anti-inflammatory effects, DNA protection, anti-bacterial properties and cardiovascular benefits. Thyme, one of my favorite herbs, has been used for thousands of years dating back to the Egyptians. It was often used to protect food from microbial contamination and to preserve deceased pharaohs. Oregano, an herb native to Europe, has been found to hold 42 times more antioxidants than apples, 12 times more than oranges and 4 times more than blueberries! The name oregano is derived from two Greek words meaning "mountain" and "beautiful" since it served as both a symbol of happiness and made for a beautiful hillside.
Grilled Summer Corn Laced with Herbs
4 ears fresh corn (I used mixed)
4 tbs chopped fresh basil
4 tbs chopped fresh thyme
4 tbs chopped fresh oregano
3 tbs ghee or coconut oil
salt and pepper
Pre heat your grill to about 350F degrees. Mash together the fresh herbs and ghee/oil to create a paste.
Remove the silk and most of the shuck from the corn (leaving a few leaves). Rub the herbal paste onto the corn (to the desired amount). Re-wrap the corn in the husk you left behind and some tin foil or parchment made into a pouch.
Place your foil wrapped corn onto the hot grill and cook for about 45-60 minutes, turning every 20 minutes. Serve sprinkled with salt and pepper alongside family and friends! Enjoy!