Recipes Grilled Corn on the Cob with Roasted Garlic and Herbs 3.0 (5,517) Add your rating & review "Butter is not the villain it once was," says Michel Nischan, who adds a little bit to roasted garlic to create a rich, creamy spread for corn on the cob.Plus: F&W's Grilling Guide More Vegetable Dishes By Michel Nischan Michel Nischan A leader in the local, organic, and sustainable food movement, Michel Nischan is a four-time James Beard Award-winning chef, author, and humanitarian. He co-founded the non-profit food equity organization Wholesome Wave which advocates for access to affordable healthy foods for underserved urban and rural communities. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Grilling corn in the husks keeps it juicy and tender. Photo: © Kana Okada Active Time: 35 mins Total Time: 1 hrs 35 mins Yield: 6 Ingredients 2 heads of garlic 4 teaspoons extra-virgin olive oil Finely grated zest of 1 lemon 1 tablespoon unsalted butter 1/4 cup chopped cilantro 1/4 cup chopped tarragon Salt and freshly ground black pepper 6 large ears of corn, in the husks Directions Preheat the oven to 350°. Cut off the top third of the garlic heads. Stand them cut side up on foil and drizzle with 1 teaspoon of oil. Wrap the garlic in the foil and bake for about 1 hour, until very soft. Squeeze the garlic into a bowl. Stir in the lemon zest, butter, cilantro, tarragon and the remaining 1 tablespoon of oil. Season with salt and pepper. Light a grill. Peel back the corn husks, keeping them attached. Discard the silk. Spread the herbed garlic all over the corn. Fold the husks back over the corn and tie the tops with string. Wrap the corn in foil. Grill the corn over moderate heat, turning, until the kernels feel tender, 15 minutes. Remove the foil. Grill the ears over moderately high heat, turning, until the husks are nicely charred, 5 minutes, then serve. Notes One Serving 186 cal, 7 gm fat, 2 gm sat fat, 31 gm carb, 4 gm fiber. Rate it Print