Corn On The Cob On The Bbq
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 6 | Servings | |
INGREDIENTS
| 6 | up to | |
| 8 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 197
Calories From Fat: 147
Total Fat: 16.7g
Cholesterol: 40.7mg
Sodium: 2182.8mg
Potassium: 372.5mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 4.1g
Protein: 7.1g