| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime5 |
8 |
servings |
INGREDIENTS
| 8 |
|
Ears corn; unhusked |
|
|
Butter; (optional) |
INSTRUCTIONS
8 SERVINGS DAIRY-FREE
For the best flavor, you need to serve fresh corn-on-the-cob right after
it's cooked. So we recommend not serving it if you are picnicking in a spot
where you can't cook it at the last minute. If you can, there's no better
way to enhance its flavor than by roasting the ears in their husks over hot
coals.
Peel back husks from corn and remove silks, Bring husks back over cobs.
Place in water and let soak at least 10 minutes.
Prepare a medium-hot fire in charcoal grill or preheat gas grill. Grill
corn, turning often, until husks are dry and the kernels are beginning to
brown, 15 to 20 minutes. Serve hot off the grill with butter if desired.
PER SERVING: 150 CAL.; 4G PROT.; G TOTAL FAT (0 SAT. FAT); 1G CARB.;
OCHOL.; 50MG SOD.; 1G FIBER.
Recipe excerpted from The Vegetarian Grill, by Andrea Chesman, Copyright
1998, with permission from Harvard Common Press, 535 Albany St., Boston MA
02118.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999.
Recipe by: Vegetarian Times, July 1998, page 44
Converted by MM_Buster v2.0l.
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