Herb Seasoned Corn on the Cob

This dish always reminds me of summer evenings in my grandparents’ backyard. Grandpa would have line caught salmon on the grill and garden fresh corn on the cob. Grandma would cover the picnic table with a red and white checkered tablecloth, and we’d eat on paper plates with wicker plate holders. The Hydrangeas were always in full bloom in my memories.

This delicious and filling dish is prepared in a Daniel Fast, Vegetarian, or Vegan Friendly way with olive oil.  You can easily substitute butter instead or olive oil 1 for 1 for a summertime picnic flavor that will tantalize your taste buds, too.

Carefully peel back the husks of a corn, but don’t remove them. Remove the silks and wash. Put the husks back up over the corn and soak in cold water for at least an hour.

Mince the garlic.

Chop the parsley.

While the corn is soaking, mix the olive oil and the rest of the spices and let it sit for about an hour.

Remove the corn from the water and open back up. Pat the corn dry. Rub the flavored oil on the corn and put the husks back up over the corn. Place on the grill, turning regularly to keep from burning. Cook for several minutes, until the corn is heated through.

This should do 4 ears of corn.

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High in vitamin C High in vitamin A No cholesterol
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If you want to do this in the oven instead of on the grill, remove husks from the corn (without soaking). After putting the seasoned oil on the corn, wrap it in aluminum foil and bake in 400° degree F oven until heated through.

Butter can be used in place of the olive oil, but if you use butter, it will not be suitable for a Daniel Fast.

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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