Guest guest Posted January 21, 2002 Report Share Posted January 21, 2002 * Exported from MasterCook * Grill-Roasted Corn Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler Serving Size : 4 Preparation Time :0:00 Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large fresh ears of corn Unsalted butter, salt, and freshly ground -- black pepper Prepare a grill with charcoal, light it, and when the coals are ready, spread them and position the grill rack about 3 to 4 inches above the coals. (Or position a rack in the upper third of the oven and preheat the oven to 400 degrees F.) Meanwhile, put the corn in a basin filled with enough cold water to cover it and let it soak for 10 minutes. Lift it out and let it drain. Put the whole ears on the grill and roast, turning them frequently, until the outer leaves of the husk begin to brown and char and the kernels are tender, about 15 to 20 minutes, depending on the heat of your grill. (If you are using the oven, roast the corn-again turning it frequently-until it is just cooked through and tender when gently pressed, about 20 minutes.) Wearing a pair of insulated kitchen mitts, take the corn off the grill (or out of the oven), and quickly shuck it. The silks will pull right off along with the husks. Brush off any silks that remain, cut out any brown spots, and pile the ears onto a warm platter or serving bowl. Serve at once with fresh butter, salt, and freshly ground black pepper passed separately. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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