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many of you have do this, but it gives some fresh ideas...
Whole ears of fresh sweet corn in their husks
Butter or extra-virgin olive oil
Salt and freshly ground pepper to taste
Finely chopped fresh or dried herbs of choice such as
parsley, oregano, marjoram, or thyme (optional)
Freshly grated Parmesan cheese (optional)
Peel back the husks leaving them attached to the stem. Remove and
discard the silk. Rub about 1 tablespoon of butter or olive oil over
the kernels of each ear of corn and season with salt and pepper. Add
fresh or dried herbs and/or a sprinkle of Parmesan cheese if desired.
Fold the husks over the kernels and tie the end closed with a piece of
string or thin strip of the husk. Grill over hot coals, turning
several times, until the kernels are tender and the outer husks have
grill marks and are slightly blackened in places, about 10 to 15
minutes. Remove from the grill and allow to cool for 5 to 10 minutes
before peeling the husks back and cutting them off with a knife.
Allow 1 to 2 ears per person.
Whole ears of fresh sweet corn in their husks
Butter or extra-virgin olive oil
Salt and freshly ground pepper to taste
Finely chopped fresh or dried herbs of choice such as
parsley, oregano, marjoram, or thyme (optional)
Freshly grated Parmesan cheese (optional)
Peel back the husks leaving them attached to the stem. Remove and
discard the silk. Rub about 1 tablespoon of butter or olive oil over
the kernels of each ear of corn and season with salt and pepper. Add
fresh or dried herbs and/or a sprinkle of Parmesan cheese if desired.
Fold the husks over the kernels and tie the end closed with a piece of
string or thin strip of the husk. Grill over hot coals, turning
several times, until the kernels are tender and the outer husks have
grill marks and are slightly blackened in places, about 10 to 15
minutes. Remove from the grill and allow to cool for 5 to 10 minutes
before peeling the husks back and cutting them off with a knife.
Allow 1 to 2 ears per person.
