Barbecued Corn on the Cob

  • Strip husks down to the end of the cob, but do not remove.
  • Tear off silk threads.
  • Soak husked corn in cold salted water for 10 minutes.
  • Brush corn with softened butter or margarine and season with salt and pepper.
  • Bring husks back up around cob, making sure entire ear is covered.
  • Secure husks with a strip of corn husk, tied tightly
  • Place ears in a double thickness of heavy duty aluminum foil and  twist the ends tightly.
  • Place over hot coals for about 10 minutes, turning once
  • When corn is done serve immediately.
Seasoned butters for Corn on the Cob:
  • Combine one stick of butter, softened with one of the following:
  • 1/2 tsp curry powder or chili powder
  • 1/2 tsp hickory smoked salt
  • 1 tsp chopped chives or parsley
  • 1 tsp herb seasoning
  • Makes enough season butter for six to 8 ears of corn.

Print Recipe

No Comments

Leave a reply