Grilled Baby Corn

These baby ears are grilled, wrapped in basil leaves, and served on rectangles of dried corn husk.

  • Yield: Makes 50

Source: Martha Stewart Weddings, Summer


  • 1 1/2 cups olive oil
  • 3 tablespoons minced garlic
  • 5 tablespoons grated lemon zest
  • 2 tablespoons coarse salt
  • 1 1/2 teaspoons freshly ground pepper
  • 50 ears fresh baby corn, husked, or 5 to 6 15-ounce cans, drained and rinsed
  • 50 medium fresh basil leaves
  • 2 ounces grated Parmesan cheese


  1. In dish, mix oil, garlic, lemon zest, salt, and pepper. Add corn; marinate 1 hour.

  2. Preheat oven to 350 degrees. Transfer corn and marinade to rimmed baking sheet; roast until just warm, about 5 minutes.

  3. Wrap a basil leaf around each ear, sealing ends with dab of marinade. Grill, seam side down, about 30 seconds per side. Top with pinch of Parmesan cheese.


Be the first to comment!