Greek-Style Corn On The Cob A La Evelyn - cooking recipe

Ingredients

4 ears corn, husked and silk removed
1/3 cup butter, melted
1 tablespoon extra virgin olive oil
1 large garlic clove, minced finely
1/2 tablespoon of fresh mint, minced
1/2 tablespoon fresh Greek oregano, minced
2 tablespoons fresh basil, minced
1 tablespoon fresh Italian parsley, minced
1/4 teaspoon ground cumin
1 -2 pinch ground cinnamon
1/4 teaspoon sugar
salt
pepper

Preparation

Prepare the corn for cooking and set aside.
Meantime heat grill or bring to boil a large pan of water. (For stove top directions, read *NOTE below.).
Melt butter then stir in all the other ingredients. Mix well.(Can use a mini-blender to facilitate.).
Using a pastry brush, apply the butter mixture lightly and evenly on each corn cob.
Grill for about 2 minutes all around, until cooked but not burnt. Keep basting on the butter mixture to the corn as it cooks.
Serve immediately.
*NOTE: To cook on stop top, bring water to boil.
Carefully add the corn to the water.
Reduce heat and cover and let corn sit in water for about 5 minutes. Drain. Baste on the butter mixture.