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"Those who forget the pasta are condemned to reheat it."--Unknown

Grilled Corn on the Cob Recipe

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This recipe for Grilled Corn on the Cob is from Stanz Favorite Recipes: in other words; Some of Mine, Some of Yours and Some of Theirs! , 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:  
6 - 12 Indiana fresh ears of corn, your favorite variety
½ c. butter, clarified or with milk solids
½ tsp. fresh dill, minced (dried will work but fresh has a much nicer flavor)
Directions:
Directions:
Preheat the grill on high heat for 15 - 20 minutes. If you have multiple burners, leave one of them off, so you have an area that is indirect heat only.

Add the fresh dill to the melted butter and allow to stand.

Peel back the husks on the corn and remove as much of the silk as possible. Closing the husk back over the corn. Soak in salted ice water for about 5 minutes,

Place on grill over direct heat for about 5 or 6 minutes making sure that all sides see the fire. Then move to the indirect heat and continue to cook with the lid partially closed, for about 5 - 6 more minutes. Remove from the grill. Allow to rest for about 5 minutes.

Remove the husks, brush with the dill butter, add salt and pepper to taste.
Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
My granddaughters, Mallory and Makenna love Corn on the Cob and especially when it is done on the grill. Indiana corn is truly the best, I can hardly wait until summer gets here.

 

 

 

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