Grilled Corn on the Cob Wrapped In Foil
I love this cookout-ready technique that delivers tasty results—with little-to-no cleanup! Dovetailing Tip: Cook an additional 5 ears of corn to use on day 3 in both Chicken Taco Salad and Corn salsa.
Prep time:
Cook time:
Serves: 4
Calories per serving: 120
Ingredients:
Cook time:
Serves: 4
Calories per serving: 120
4 tablespoons unsalted butter, melted
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Kosher salt
4 ears yellow corn, shucked
2 tablespoons chopped fresh cilantro
4 wedges fresh limes
Directions:
1. Preheat a grill to medium-high heat. Combine the butter, cumin, cayenne and 1/2 teaspoon salt in a small bowl. Brush half of the butter mixture over the ears of corn and wrap each ear in a piece of heavy-duty foil.
2. Place the wrapped ears of corn on the grill and cook, turning every 10 minutes, until the corn feels soft on all sides when you squeeze it with tongs, about 30 minutes. Remove from the grill and cool for about 5 minutes.
3. Unwrap the corn, being careful of steam, and place on a serving platter. Brush with the remaining butter mixture, sprinkle with the cilantro and serve with lime wedges.
Source: foodnetwork.com
2. Place the wrapped ears of corn on the grill and cook, turning every 10 minutes, until the corn feels soft on all sides when you squeeze it with tongs, about 30 minutes. Remove from the grill and cool for about 5 minutes.
3. Unwrap the corn, being careful of steam, and place on a serving platter. Brush with the remaining butter mixture, sprinkle with the cilantro and serve with lime wedges.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.