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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 2003


  • 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.

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