Grill Roasted Sweet Corn on the Cob with Sundried Tomato Butter.
Chef David Walzog's Easy Summer Side
If you want to add some zip to your Labor Day barbecue, Chef David Walzog has some spicy ideas before you fire up the grill.
Walzog, executive chef of The Steakhouse at Monkey Bar in New York joined Good Morning America for a Labor Day barbecue.
Here is his recipe for Grill Roasted Sweet Corn on the Cob with Sundried Tomato Butter.
Sundried Tomato Butter
In a kitchen aid, place the softened butter. Using the paddle attachment, whip the butter until smooth.
Puree the sundried tomato, lemon zest, garlic and herbs and combine with the whipped butter. Season with salt and black pepper. Chill before using.
Pull away the husk and leave it attached to the cob. Remove the silk from the corn cob and re-cover the corn with the husk. Soak in a large bowl of chilled water for one to two hours before proceeding.
After the corn has been soaked, pull back the corn husk and generously coat the corn with the sundried tomato butter. Cover the corn back up with the husk and tie the husk onto the cob using butcher twine. Place this over low-medium heat on the grill, and allow to grill for 20 to 25 minutes, turning 4 to 5 times throughout the cooking time. To serve, unwrap the corn from the husk, and coat with some softened tomato butter.
Courtesy of David Walzog, executive chef, The Steakhouse at Monkey Bar in New York.
More Info: Vegetarian