What could be better with a barbecue than fresh succulent corn on the cob" Wrapped in aluminum foil, all the sweet moistness stays inside to make each kernel plump and juicy!!!!
Anise Corn
In foilware pan, melt 2 or 3 tablespoons of butter or margarine. Drain one 12 ounce or one pound can of whole kernel corn, and add to butter with 1/4 teaspoon of anise seed. Add a dash of salt and pepper to taste. Heat, stirring often until corn is piping hot.
1 med.-sized or lg. ear per serving, or 2 sm. ears Butter Salt
Remove and discard the dry outer husks of fresh ears of corn, trim excess stalks. Carefully separate and pull down the soft pliant inner husks and remove and discard all the silk. Rub the kernels generously with butter and salt lightly. Pull the husks back, smoothing them in place, and secure the tips with a twist of wire. Place the ears on the edges of the grill while using the center area to prepare the main course. Turn the ears occasionally and allow about 20 to 25 minutes cooking time. Clip the ties away and serve in the shuck.
CORN HUSKS - ALTERNATIVE: For a different presentation try using cooked corn husks. Husk corn and place husk in microsafe dish, cover and cook at high power for 2 to 4 minutes to soften. You may also drop husks into boiling water then let sit for at least 5 minutes. Layer the husks with your favorite stuffing or dip. TIP: If your vegetables are being charred on the outside but raw on the inside, try this: Microwave them from 1 to 3 minutes, brush with olive oil and grill until tender, turning once.
one 3 ounce package of cream cheese, softened 1/4 cup of milk 1 tablespoon of butter or margarine 1/2 teaspoon of onion salt one 1 pound can (2 cups) of whole kernel corn, drained
In a skillet, combine the cream cheese, milk, butter or margarine, and onion salt. Stir mixture over low coals until cheese melts. Add corn, heat through and serve, garnishing with parsley or a sprinkle or paprika
Remove husks from fresh corn. Remove silk with a stiff brush. Place each ear on a piece of aluminum foil. Spread corn liberally with soft butter or margarine and sprinkle with salt and pepper. Wrap aluminum foil securely around each ear of corn - don't seal seam, but fold or twist around ends (that way the corn will roast instead of steam). Place on grill and roast over hot coals 15 to 20 minutes or until corn is tender, turning ears frequently. Offer extra butter, salt, and freshly ground pepper.
2 tablespoons of butter or margarine 3 cups (4 to 6 medium ears) fresh or frozen cut corn 1/2 cup of light cream 2 tablespoons of chopped chives 1 clove garlic, minced a dash of salt a dash of pepper 1/4 cup of shredded Parmesan cheese
Tear off a 3 foot length of an 18 inch wide aluminum foil and fold in half to make a square. with your fist, form in a pouch. Add butter or margarine, corn, light cream, chives, garlic, salt and pepper. Fold the edges of foil to seal pouch tightly. Place pouch on grill and heat about 10 to 15 minutes. Before serving, remove from heat, and open foil package, sprinkle corn with Parmesan cheese. Let set at side of grill until cheese melts. Makes 4 to 6 servings
8 ears of corn 1/2 cup of cashew nut spread or creamy peanut butter 8 slices of bacon
Turn back husks of corn and strip off silk. Spread each ear of corn with a tablespoon of nut spread. Spiral a slice of bacon, barber pole style, around each ear. Lay husks back in position. Place on grill over hot coals, turning frequently until done, about 20 minutes. Makes 8 servings
Turn back the husks of fresh corn and strip off the silk. Lay corn husks back in position. Place the ears (in husks) on grill over hot coals. Add damp hickory to coals, lower hood and cook about 1 hour.
Turn back husks and strip off silk. Lay husks back in position. Place ears on grill over hot coals, roast, turning frequently 15 to 20 minutes or until the husks are dry and browned. A longer roasting time will give sweeter, more caramelized corn.
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