Greek-Style Corn on the Cob a La Evelyn

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 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

Directions

1. 1

   Prepare the corn for cooking and set aside.

2. 2

   Meantime heat grill or bring to boil a large pan of water. (For stove top directions, read *NOTE below.).

3. 3

   Melt butter then stir in all the other ingredients. Mix well.(Can use a mini-blender to facilitate.).

4. 4

   Using a pastry brush, apply the butter mixture lightly and evenly on each corn cob.

5. 5

   Grill for about 2 minutes all around, until cooked but not burnt. Keep basting on the butter mixture to the corn as it cooks.

6. 6

   Serve immediately.

7. 7

   *NOTE: To cook on stop top, bring water to boil.

8. 8

   Carefully add the corn to the water.

9. 9

   Reduce heat and cover and let corn sit in water for about 5 minutes. Drain. Baste on the butter mixture.