Not Just Any (grilled) Corn on the Cob Recipe
Feeds as many as you got cobs!
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Ingredients
- Cobbed Corn
- 1/4 stick of butter for every 3 cobbs
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Garlic
- 1/4 tsp Cajun Spice (your choice)
- Tin Foil
Note:
We may get crucified by corn affectionados, but it's how grandma made it, and she was
deep in god's country, so maybe she was crazy, but we sure liked it.
Directions
1) If the corn's not shucked, shuck it, making sure to remove any strings and excess.
Find a pot big enough to fit the corn in and completely submerge it in water for 15 minutes.
Some people don't shuck the corn until after they've grilled it, which makes for some
pretty darn perfect corn, but that's not how we do it, at least in this recipe.
2) Fire up the grill, then take enough tin foil to cover the corn (if you're grilling
more than three cobs, use new tin for every three cobbs. Take your 1/4 stick of butter
and rub it all over each cob. Now cut the remaining butter into slices and place across
the tops of the corn, sparingly add your spices over the cobs, and wrap and cover the cobs
completely with your tin foil. Don't forget to wrap up either side too!
3) How often you flip the corn depends on your grill. If you're using propane, set to meduim
heat, flip every 6 minutes or so. If you're using charcoal, you can wait ten minutes. Be
careful when flipping the corn, as the butter will be hot and unless you did a spectacular
job of wrapping the foil, may drip out. Leave the corn on the grill for about 15 minutes.
4) Let the corn cool for a moment. If you have a strainer or something similar, we suggest
setting the tin foiled corn in it and poking holes in the bottom (don't be that person with
your hand directly under the hole. It will burn) so as to drain the hot butter. If you
don't do that, in your sink unwrap the tin foil, BEING VERY CAREFUL AS THE BUTTER
INSIDE WILL STILL BE VERY HOT AND RUNNY, and serve!
