Corn On The Cob On The Bbq
For those who love corn on the cob and are tired of the typical boiled corn. If the BBQ is hot doing the steaks it's a shame to waste all that extra heat."Easy & delicious! Great for entertaining as corn stays hot for a long time if you keep it wrapped in the foil after cooking. Will never make boiled corn again if we're already using the grill. " - Lynn1775
Yield: 2 Ready in 45 minutes
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Corn On The Cob On The Bbq Preparation
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). Add one ice cube and tightly roll up each ear in a piece of aluminum foil such that two layers of foil cover the ears surface. Twist or fold over the foil at the ends.
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. WKB~~at;MAGNUM.CB.ATT.COM (KEITH BRUMMETT) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
The original recipe did not call for the ice cube but I saw it in another recipe and thought it was a good idea. It keeps the corn moist and does not let it dry out like it often does on the BBQ. My wife doesn't like pepper on her corn so I only put it on half the ears. Turned out great
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