Ingredients:
2 heads garlic
4 tablespoons olive oil
10 tablespoons butter, room temperature
6 ears sweet corn, husks removed
Directions:
Position rack in center of oven and preheat to 350.
Cut off and discard top quarter of each garlic head.
Place garlic in small baking dish.
Drizzle with 2 tablespoons oil.
Cover dish with foil and bake until garlic is tender, about 1 hour 10 minutes.
cool garlic slightly.
Squeeze garlic out of papery skins, letting garlic fall into small bowl.
Mash with fork.
Stir in butter.
Season to taste with salt and pepper.
(Roasted garlic can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Prepare barbeque to medium heat.
Brush corn lightly all over with remaining 2 tablespoons oil.
Grill corn until brown in spots, turning occasionally, about 12 minutes, or wrap in foil if you prefer and cook 15-20 minutes, turning often.
Serve hot, passing roasted garlic butter seperately.
Servings: 6
Time preparation: 75 min.
Time total: 95 min.