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Grilled corn on the cob

Servings:
Makes 6 servings
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Ingredients

  • 6 ear corn, husk and all
  • 8 tablespoon butter, softened

Preparation

Baking Directions:

1.

Soak the corn overnight in a gallon of well-salted water.

2.

Light a charcoal or gas grill.

When the coals have burned down, grill the corn in the husk, turning several times, for 30 minutes.

Test the corn by peeling back the husk and pressing the kernels with your fingers.

The corn is done when tender to the touch.

3.

Keep the corn warm on the side of the grill or in an oven on low heat.

Peel the husks back and remove as many of the silks as you can.

Slather the corn with the butter and season with a pinch of salt.