Here are a selection of recipes from each of the Curtis Stone cookbooks, try them yourself!
[photo Courtesy of Hy-Vee]
Prepare grill for medium-high heat.
Pull off husks from corn cobs and remove corn silk. Rub oil over corn to coat lightly.
Place corn on grill. Cover and cook, turning occasionally, until corn is soft and juicy and charred, about 15 minutes.
Meanwhile, fry bacon in large sauté pan over medium heat until it is golden brown and crisp, about 3 minutes per side.
Transfer bacon to plate lined with paper towels to drain excess oil. Finely chop bacon.
Stir bacon, softened butter, shallot, sun-dried tomatoes, parsley, garlic, lemon juice, thyme, red pepper flakes and oregano in medium bowl to blend. Season to taste with salt and black pepper.
As corn is removed from grill and transferred to platter, immediately spread some of butter mixture all over corn so it melts and coats corn. Serve any remaining butter mixture alongside.
Prep Time: 10 minutes
Total Time: 25 minutes
6 ears yellow corn
2 tsp (approximately) olive oil
2 slices applewood-smoked bacon
1 stick (4 ounces) salted butter, softened
2 tbsp minced shallot
1 1/2 tbsp minced sun-dried tomatoes
1 tbsp minced flat-leaf parsley
1 garlic clove, minced
1 tsp fresh lemon juice
1/2 tsp minced fresh thyme leaves
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano, crumbled
Kosher salt and freshly ground black pepper, to taste