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LOCATION: Recipes >> Outdoor Cooking >> Bbq Corn Cob 01

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Corn on the cob

6-8 large ears of corn, shucked and de-silked
~1/2 cup butter or margarine, melted
salt and pepper
aluminum foil

Clean the corn ears. Melt the butter. Using a basting brush,
slather each ear liberally with butter. After a moment, the butter
should harden somewhat into a tacky coating. Sprinkle lightly with
salt and heavily with fresh-ground peppercorns (I use green, white,
and black). Tightly roll up each ear in a piece of aluminum foil
such that two layers of foil cover the ear's surface. Twist or
fold over the foil at the ends. I usually do this in batches of
three ears, or the kitchen counter becomes rather messy.

Cook them on the grill for 8-10 minutes, then turn them over and
cook another 8-10 minutes. On a charcoal grill, I lay them directly
on the prepared coals (red inside, completely covered with grey
ash). On a propane gas grill, I turn it to medium-hot heat and
lay the ears on a low rack.

The perfect ear will be well-roasted, with the tops of kernels
brown or just blackening. Be careful opening the foil -- that
butter is hot! I typically serve them with fresh bratwurst boiled
in beer before being grilled.


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