Happy Tuesday!! Well, its mid August, and like I said yesterday, that means summer is almost gone...and snow is well on its way. In the mean time, lets celebrate the few weeks we have left together... us and summer.
Today's recipe...well, I don't know the date of its origin, but it sure seems retro to me, especially when I always see it for sale at fairs/exhibitions/carnivals... why, its none other than Roasted Corn on the Cob!
I recently got a BBQ and since then have had much, much bbqed corn on the cob....First,Ill tell you how I do it, then Ill find some fancy Martha Stewart way...
My Way:
Take off husks and stringy stuff,and give it a good wash.
Place it on some tinfoil.
Add Butter and spices, or even bbq sauce. Try pepper, seasoning salt, dill, or whatever tickles your fancy
Warp it twice. Twice!
Place it on the top grill and cook it on low for 20-30 mins.
Marthas Way:
Ingredients
- 4 ears of corn
- Oil, for grates
- 1 tablespoon butter, cut into 4 pats
- Coarse salt and ground pepper
- Chili powder or paprika
Directions
- Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.
- Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika. Serve.
this is what Marthas looks like when its done
