Grill-roasted Corn On The Cob

While you may in charity assume that a Christian brother acts from pure motives, you dare not assume that your own heart is upright. You must be more charitable to others than you are to yourself. You have no access to a fellow Christian’s heart. No ability to test his inward devotion to the Lord, which is the all-important matter in using things indifferent. But you can scrutinize your own heart. You can examine your inner man to detect your own motives and aims for every act.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
		Gma4	1	Servings

INGREDIENTS

		Fresh corn on the cob, 1-2
		ears per
		person
		Butter, melted
		Salt and pepper to taste.

INSTRUCTIONS

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.

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