Barbecued Corn on the Cob

Corn 4

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Corn 4Barbecued Corn on the Cob

Two of summer’s most appealing joys are barbecuing and corn on the cob.  This combination is an easy-to-prepare picnic vegetable.  It’s a perfect accompaniment to barbecued meats or poultry, and it goes right on the grill with them.

INGREDIENTS

4 Unhusked Ears of Corn

Butter

Salt

Pepper

Pull the husks back from the ears of corn, leaving the husks attached at base, and remove the silk.  Cut off 2 or 3 pieces of husk; cut lengthwise into 1/2 inch strips and set aside.  Replace the husks and tie each ear closed with 1 or 2 of the reserved strips to seal completely.  Soak in ice water for about 30 minutes.  Darin well; seal in plastic bags and transport in a cooler (if you are going on a picnic).  Place the corn on a grill 4 to 6 inches above a solid bed of glowing coals.  Cook for 15 to 20 minutes, turning occasionally to cook evenly.  To serve, discard the husks and season the corn with butter, salt, and pepper.  Makes 4 servings.

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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