INGREDIENTS

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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