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Post by marlaoh on Jun 9, 2003 6:56:52 GMT -6
GRILLED CORN AND ZUCCHINI Serves 4 4 ears of corn 1 pound zucchini (about 3 medium), cut diagonally into 1/4-inch-thick slices Softened butter for brushing 1/4 cup olive oil 3 tbsp. thyme Salt and pepper
Prepare barbecue (high heat). Pull husks back from corn, keeping them attached at base, and discard silk. Push husks back around ears and soak in cold water 10 minutes. Lightly oil grill. Drain corn and grill (in husks), uncovered, turning, 10 minutes. Pull back husks and grill corn, turning, until browned and tender, about 5 minutes more. Brush corn with butter and season with salt. With a Chef’s knife, cut kernels off cobb, reserve in a bowl. In a bowl drizzle 2- 3 tbsp. of olive oil over zucchini, tossing to coat, and season with salt and pepper. Grill zucchini, on a lightly oiled rack set 5 to 6 inches over medium heat, 2 to 4 minutes on each side, or until lightly charred and just tender. On a serving platter, gently toss remaining olive oil, thyme, salt and pepper to taste, corn and zucchini. Serve warm.
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