|
| Grill-Roasted Corn on the Cob
Fresh corn on the cob; (1-2 per person)
Butter; melted
Salt and pepper to taste.
Pick ears corn that are fresh, young and tender and still in the husks. Remove all but the last 3 or 4 husks from each ear of corn. Place on the grill for about 4 minutes per side, depending on the heat. |
|
Turn several times while grilling to expose all sides of the corn to the heat. Corn should be firm with a nice golden , roasted color. The corn silk dries up in this method of cooking and is easy to remove after grilling. After cooking, pull back the husks and tie them back with a strip of husk to make a handle. Dip in melted butter and season with salt and pepper to taste. This makes a fun and pretty dish from the grill. Converted by MC_Buster. NOTES : From Texas Beef Council and Tom Perini Recipe by: Good Morning America Converted by MM_Buster v2.0l. |
