Greek-Style Corn On The Cob A La Evelyn

• 4 ears corn, husked and silk removed
• 1/3 cup butter, melted
• 1 tablespoon extra virgin olive oil
• 1 large garlic clove, minced finely
• 1/2 tablespoon of fresh mint, minced
• 1/2 tablespoon fresh Greek oregano, minced
• 2 tablespoons fresh basil, minced
• 1 tablespoon fresh Italian parsley, minced
• 1/4 teaspoon ground cumin
• 1 -2 pinch ground cinnamon
• 1/4 teaspoon sugar
• salt
• pepper

1. Prepare the corn for cooking and set aside.
2. Meantime heat grill or bring to boil a large pan of water. (For stove top directions, read *NOTE below.).
3. Melt butter then stir in all the other ingredients. Mix well.(Can use a mini-blender to facilitate.).
4. Using a pastry brush, apply the butter mixture lightly and evenly on each corn cob.
5. Grill for about 2 minutes all around, until cooked but not burnt. Keep basting on the butter mixture to the corn as it cooks.
6. Serve immediately.
7. *NOTE: To cook on stop top, bring water to boil.
8. Carefully add the corn to the water.
9. Reduce heat and cover and let corn sit in water for about 5 minutes. Drain. Baste on the butter mixture.

corn, butter, extra virgin olive oil, garlic, mint, oregano, fresh basil, fresh italian parsley, ground cumin, ground cinnamon, sugar, salt, pepper

Taken from www.food.com/recipe/greek-style-corn-on-the-cob-a-la-evelyn-133092 (may not work)