with Sun-Dried Tomato Butter
Carrabba's Restaurant Recipe
1 (4 oz.) stick butter, softened
1/3 cup oil packed, sun-dried tomatoes, finely chopped
1 teaspoon tomato paste
1 teaspoon coarsely chopped fresh oregano
1 tablespoon coarsely chopped fresh basil
2 cloves garlic, peeled and minced
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
6 ears of sweet corn
water for soaking
To make the seasoned butter: Place the butter in a food processor or mixer and pulse a few times to soften. Add the remaining ingredients and mix until smooth and combined. Set aside.
To prepare the corn on the cob: Pull back the husks on the corn and remove all the silk from each cob, but don't remove the husks. With the husks hanging from one end, place the cobs, in a deep bowl filled with water and soak for a half hour.
Remove the cobs from the water, blot them with a paper towel and rub the sun-dried tomato butter on each one. Place the husks back into their original position to cover the corn. Using a string, by the end of the cord so that the butter stays inside.
Preheat a grill. Place the corn on a hot grill and cook until tender. You will need to turn the corn every 4 or 5 minutes to get even cooking. This process should take about 20 minutes, depending on how hot your grill is.