Greek-style Corn On The Cob A La Evelyn

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 4 ears corn, husked and silk removed
• 1/3 cup butter, melted
• 1 tablespoon extra virgin olive oil
• 1 large garlic clove, minced finely
• 1/2 tablespoon fresh mint, minced
• 1/2 tablespoon fresh greek oregano, minced
• 2 tablespoons fresh basil, minced
• 1 tablespoon fresh italian parsley, minced
• 1/4 teaspoon ground cumin
• 1 -2 pinch ground cinnamon
• 1/4 teaspoon sugar
• salt
• pepper

Recipe

• 1 prepare the corn for cooking and set aside.
• 2 meantime heat grill or bring to boil a large pan of water. (for stove top directions, read *note below.).
• 3 melt butter then stir in all the other ingredients. mix well.(can use a mini-blender to facilitate.).
• 4 using a pastry brush, apply the butter mixture lightly and evenly on each corn cob.
• 5 grill for about 2 minutes all around, until cooked but not burnt. keep basting on the butter mixture to the corn as it cooks.
• 6 serve immediately.
• 7 *note: to cook on stop top, bring water to boil.
• 8 carefully add the corn to the water.
• 9 reduce heat and cover and let corn sit in water for about 5 minutes. drain. baste on the butter mixture.