Grilled Corn on the Cob with Basil Butter

Fresh corn on the cob drizzled with basil-garlic butter and roasted on the grill….yummmm, the sweet taste of summer!

Grilled Corn on the Cob with Basil Butter

Basil Butter
1/2 cup butter or margarine, melted
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh basil leaves
1/4 teaspoon garlic powder

Corn
10 ears corn, husked
10 sheets heavy duty foil

Directions
Combine all basil butter ingredients in a small bowl; mix well.

Preheat charcoal or gas grill.

Place each ear of corn on sheet of foil. Brush or spoon prepared butter over surface of each ear of corn; wrap securely with double fold seal. Place wrapped corn on preheated grill 4 to 6 inches from medium ash covered coals, or medium heat. Cook 20 to 30 minutes or until heated through, turning occasionally during cook time. Unwrap and serve corn with remaining basil butter. 10 servings.

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Beer Marinated Grilled Chicken

Prepare this recipe the night before, so the chicken can absorb the flavors. If you want a mild flavored chicken, use a pilsener-style beer, use a dark stout for a rich malty flavor.

Beer Marinated Grilled Chicken

Marinade
2 cups beer
1/2 cup vegetable oil
1/2 cup Dijon mustard
1 tablespoon paprika
1 teaspoon black pepper
1 medium onion, thinly sliced
12 cloves garlic, sliced
2 bay leaves

Chicken

1 (3-1/2 to 4 pound) broiler chicken, quartered

Directions
For the marinade, combine beer, oil, mustard, paprika, and pepper in a large non-metal bowl; whisk until well combined. Stir in onion, garlic, and bay leaves. Add chicken, turning to coat. Cover with plastic wrap. Marinate, refrigerated, 6 to 24 hours, turning chicken occasionally during marinade time.

Preheat charcoal or gas grill and lightly coat rack with oil or cooking spray. Remove chicken from marinade, reserving marinade. Place chicken quarters, bone side down, on grill 4 to 6 inches from heat source. Grill chicken over medium-high heat about 12 minutes, brushing occasionally with marinade. Turn chicken and continue grilling and basting 12 minutes. Discard marinade. Continue grilling chicken about 15 minutes more, turning the chicken occasionally, until chicken quarters are golden brown and the juices no longer run pink (160°F on meat thermometer). Transfer chicken to serving platter. 4 servings.

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