Grill Roasted Sweet Corn On The Cob With Sun-Dried Tomato Butter - cooking recipe

Ingredients

Corn
8 corn on the cob
Sundried tomato butter
1 lb sweet butter, softened
12 pieces sun-dried tomatoes
3 garlic cloves
2 tablespoons basil, julienned
3 tablespoons parsley, chopped
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 lemon, zest of

Preparation

CORN.
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 (recipe below).
Note: I am in favor of skipping the butter now as it gets a little messy on the grill when I do it it like this. Serving the roasted corn with the butter is enough for me.
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 sundried tomato butter.
SUNDRIED TOMATO BUTTER.
In a heavy stand mixer, 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.