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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tony Fatso's Perfectly Grilled Corn on the Cob Recipe

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This recipe for Tony Fatso's Perfectly Grilled Corn on the Cob is from On the Grill with Tony Fatso, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
A lot of grilled corns on the cob recipes are crap. They want you to pull the husks back, remove the silks reapply the husks, soak’em and grill’em. Well that stinks as far as I am concerned,. I mean all your really doing is steaming your corn on the grill and if you going to do that you might as well just boil it in a pot on you stove top. But if you are on a quest for amazing corn, you need to shuck the husk and throw the bare cob on the grill. You need to have the hot flame kiss the sweet yellow corn kernels and watch as they turn to a golden brown. Fear not grasshopper, you can achieve perfect grilled corn. Trust me, keep reading.

6 ears of corn
1 stick of butter, melted
1 Tablespoon of pepper sauce
1 Tablespoon of salt
1 teaspoon of pepper
Directions:
Directions:
After you get finish grilling the main course and you are letting the meat rest is the perfect time to cook up the corn. Have your corn soaking in water until it is time to throw it on the grill. Melt down the butter and add all of the other ingredients to it. Throw the corn over directly over the heat and baste the corn with the butter mixture every couple of minutes. Keep flipping the corn while it is over the heat and don’t ease up on the basting. Don’t let the corn char, soon you will see the kernels darken up so be alert.
Remove from the grill and give the corn a quick shake of salt and you are there. Welcome to Corn-Utopia.

 

 

 

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