| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 6 | Servings | |
INGREDIENTS
| 6 | -(up to) | |
| 8 | lg | Ears of corn; shucked and de-silked |
| 1/2 | c | Butter or margarine; melted, more or less |
| Salt and pepper | ||
| Aluminum foil |
INSTRUCTIONS
Clean the corn ears. Melt the butter. Using a basting brush, slather each ear liberally with butter. After a moment, the butter should harden somewhat into a tacky coating. Sprinkle lightly with salt and heavily with fresh-ground peppercorns (I use green, white, and black). Tightly roll up each ear in a piece of aluminum foil such that two layers of foil cover the ear's surface. Twist or fold over the foil at the ends. I usually do this in batches of three ears, or the kitchen counter becomes rather messy. Cook them on the grill for 8-10 minutes, then turn them over and cook another 8-10 minutes. On a charcoal grill, I lay them directly on the prepared coals (red inside, completely covered with grey ash). On a propane gas grill, I turn it to medium-hot heat and lay the ears on a low rack. The perfect ear will be well-roasted, with the tops of kernels brown or just blackening. Be careful opening the foil -- that butter is hot! I typically serve them with fresh bratwurst boiled in beer before being grilled. WKB@MAGNUM.CB.ATT.COM (KEITH BRUMMETT) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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