Roasted Corn on the Cob Recipe
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 This recipe for Roasted Corn on the Cob, by Brenda Neroni, is from A Fine Collection of Yum ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Brenda Neroni
Added: Monday, February 11, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: Fresh corn on the cob (1-2 ears per person)
Butter, melted in a container deep enough to dip in
Salt and pepper to taste.
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:As Many As You Want |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: This is a fun dish to have, but you need lots of grill room. I have also done in the oven. Bake at 400º and place right on rack of oven, making sure you have a drip pan underneath. Okay... clambake cheater method. Remove all husks, rub with butter, salt and pepper, wrap in foil and grill like that. Not as much fun for attendees but cuts down on time!
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