Sever's Grilled Country Corn Casserole Recipe

Steps

1. 1Prep. Shuck the ears of corn, removing all of the husks and silks.
2. 2Brush the oil over the corn kernels to corn to promote browning and prevent sticking. Alternatively, brush on mayo instead of oil for more richness.
3. 3Fire up. Prepare a grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 325°F (162.8°C) on the indirect side. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 325°F (162.8°C) on the side that is off.
4. 4Cook. Grill the corn directly over the hot side of your grill until the outside begins to brown. Rotate the corn frequently so it is nicely browned all over, about 8 to 10 minutes total. A little char is OK, but don’t walk away and leave the corn to burn.
5. 5Remove the corn to a cutting board and let it cool enough to handle. Then cut the kernels off the cob (hold the cobs upright to do so).
6. 6Melt the butter in a 2-quart (1.9 l) saucepan over medium heat. Add the corn and peppers, cover, and cook over medium heat until the veggies are crisp yet tender, 10 to 12 minutes, stirring occasionally.
7. 7Meanwhile, chop the tomato into ½-inch (12.7-mm) pieces. You should have about 1 cup (236.6 ml). Remove from pan from the heat, and stir in the chopped tomato, parsley, and basil. Cover, and let stand until the tomato is heated through, about a minute.
8. 8Serve. Serve warm.