Delicious Corn on the Cob
Delicious Corn on the cob is one of my favorite summertime foods. That buttery yellow corn just screams my name.
Cooking MethodGrilling
Ingredients
- 6-8 large ears of corn, shucked and de-silked
- ~1/2 cup butter or margarine, melted
- salt and pepper
- aluminum foil
Instructions
1. Clean the corn ears.
2. Melt the butter.
3. Using a basting brush, slather each ear liberally with butter. After a moment, the butter should harden somewhat into a tacky coating.
4. Sprinkle lightly with salt and heavily with fresh-ground peppercorns (I use green, white, and black).
5. Tightly roll up each ear in a piece of aluminum foil such that two layers of foil cover the ear's surface.
6. 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 Time:
-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.