Basil corn on the cob
6 large ears sweet corn in husks
6 tablespoons butter, softened
1/2 teaspoon dried basil
1/4 teaspoon sugar
Dash garlic salt
1 cup fresh basil leaves
Carefully peel back corn husks to within 1 in. of bottoms; remove silk.
In a small bowl, combine the butter, dried basil, sugar, salt and garlic salt; spread over corn. Place basil leaves over butter mixture.
Rewrap corn in husks and secure with kitchen string.
Place in a stockpot; cover with cold water. Soak for 20 minutes; drain. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. Serve with lime wedges. Yield: 6 servings.
Nutritional Facts 1 ear of corn equals 225 calories, 13 g fat (7 g saturated fat), 30 mg cholesterol, 145 mg sodium, 28 g carbohydrate, 4 g fiber, 5 g protein.