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Ingredients  Recipes Restaurants Utilities Cooking Directory Recipesbox
Roasted Corn
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Cooked by: Chef / Last Modified: 7/5/2008 / Base: Vegetables / Number of Servings: 12 |
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Ingredients:
12 Ears Corn; unshucked
1 Bucket Water |
Directions: Heat grill until coals are gray. Pull back corn husks enough to
remove silk from ears. It's fine if you don't get all the silk.
Reclose shucks around kernels and put stem-side up, vertically, in
bucket of water. Soak at least 30 minutes or up to 2 hours. When
coals are hot, shake each ear to remove excess water and place ears
on grill. Do not stack.
Wet an old cotton towel and thoroughly wring it out. Place over corn
to cover ears completely. Don't let towel rest on grill unless you
like barbecued cotton. Cook for 5-8 minutes. Remove towel and rewet
in bucket of water; wring out.
Turn ears and replace wet towel on ears; continue cooking another 8-10
minutes or until ears are roasted on other side. If they won't be
served at once, keep warm in a low 250øF oven. To serve, pull back
husks and break off stems. No butter is really needed with these
wonderfully smoky ears, but if you do serve it, try whipping a drop
or two of hot sauce into softened butter for an extra little zap.
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