Side Pannel
Corn on the Cob On The Bbq
Corn on the Cob On The Bbq
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 6 -(up to)
- 8 lg Ears of corn; shucked
- -and de-silked
- 1/2 c Butter or margarine; melted,
- -more or less
- Salt and pepper
- Aluminum foil
Directions
Clean the corn ears. Melt the butter. Using a basting brush, slather
each ear liberally with butter. After a moment, the butter should harden
somewhat into a tacky coating. Sprinkle lightly with salt and heavily with
fresh-ground peppercorns (I use green, white, and black). Tightly roll up
each ear in a piece of aluminum foil such that two layers of foil cover the
ear's surface. Twist or fold over the foil at the ends. I usually do this
in batches of three ears, or the kitchen counter becomes rather messy.
Cook them on the grill for 8-10 minutes, then turn them over and cook
another 8-10 minutes. On a charcoal grill, I lay them directly on the
prepared coals (red inside, completely covered with grey ash). On a
propane gas grill, I turn it to medium-hot heat and lay the ears on a low
rack.
The perfect ear will be well-roasted, with the tops of kernels brown or
just blackening. Be careful opening the foil that butter is hot! I
typically serve them with fresh bratwurst boiled in beer before being
grilled.
each ear liberally with butter. After a moment, the butter should harden
somewhat into a tacky coating. Sprinkle lightly with salt and heavily with
fresh-ground peppercorns (I use green, white, and black). Tightly roll up
each ear in a piece of aluminum foil such that two layers of foil cover the
ear's surface. Twist or fold over the foil at the ends. I usually do this
in batches of three ears, or the kitchen counter becomes rather messy.
Cook them on the grill for 8-10 minutes, then turn them over and cook
another 8-10 minutes. On a charcoal grill, I lay them directly on the
prepared coals (red inside, completely covered with grey ash). On a
propane gas grill, I turn it to medium-hot heat and lay the ears on a low
rack.
The perfect ear will be well-roasted, with the tops of kernels brown or
just blackening. Be careful opening the foil that butter is hot! I
typically serve them with fresh bratwurst boiled in beer before being
grilled.
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