Corn In The Coals

Corn In The Coals

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

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Freshly picked corn cooks very quickly. Older corn, no longer quite as full of sugar, will take a little longer.

  • 8 Fresh Sage Leaves
  • 4 Tablespoons Butter
  • Kosher Salt
  • Pinch Cayenne, Paprika, Or Other Spicy Ground Chili Pepper
  • 1 Tablespoons Fresh Lime Juice
  • 4 Ears Corn (Husked)
  1. Build a fire in a grill and let it burn down to hot coals. Put sage leaves in small-size skillet and toast them over the fire about 3 minutes until they are fragrant. Remove pan from heat. When sage is cool enough to handle, chop or crumble leaves and return to pan. Add butter, a bit of kosher salt and ground chili pepper. Set skillet back on grill and allow butter to melt. Add lime juice to taste.
  2. Place ears of corn directly on coals. Use tongs to turn them so they brown evenly on all sides, about 2 minutes. Pull corn out of fire. Brush corn with butter and serve.
  3. Serves 4
  4. Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes
  5. "Work With What You Got!"
  6. ©Tiny New York Kitchen © 2018 All Rights Reserved

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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