Grilled Corn On The Cob #1

We should rest in Christ alone for our salvation. But along with that there is still an abiding principle that we ought to worship on the Lord’s Day and trust God enough to have a weekly routine where we cease from our normal labors... He made the Sabbath for man, not man for the Sabbath (Mark 2:27). God gives us Sabbath as a gift; it’s an island of get-to in a sea of have-to. He also offers us Sabbath as a test; it’s an opportunity to trust God’s work more than our own. When I go weeks without taking adequate time off, I may or may not be disobeying the fourth commandment, but I’m certainly too convinced of my own importance and more than a little foolish. If my goal is God-glorifying productivity over a lifetime of hard work, there are few things I need more than a regular rhythm of rest.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Vegetables	American	Vegetable	6	Servings

INGREDIENTS

6		Ears fresh corn, husk on or
		corn frozen with husk on
		see "Corn with Garlic
		and
		Olive Oil" for hint on
		freezing the corn
		Butter or garlic olive oil

INSTRUCTIONS

SERVES 6  There is nothing new about this one except that you can have
it in the  winter if you have frozen the corn in the husk. I love to
barbecue in  the middle of the winter as it helps me to remember that
the cold  weather will eventually give way to lovely spring days. The
smoke of  the barbecue will help you maintain your senses, even when
there is  snow on the ground!  Wrap the unopened corn in aluminum foil
and place on top of your  charcoal grill. Turn every 10 minutes for
about 1/2 hour. Shuck and  enjoy. I love garlic olive oil on mine, but
butter and salt is more  traditional.  If you use the corn that you
froze in the husk, be sure and let it  defrost completely before
cooking.  From <The Frugal Gourmet Cooks American>.  Downloaded from
Glen's MM  Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Jesus: to know him is to love him”