Yield: 6 Servings
|6||Ears fresh corn; husk on, or corn frozen with husk on (see "Corn with Garlic and Olive Oil" for hint on freezing the corn)|
|Butter or garlic olive oil|
There is nothing new about this one except that you can have it in the winter if you have frozen the corn in the husk. I love to barbecue in the middle of the winter as it helps me to remember that the cold weather will eventually give way to lovely spring days. The smoke of the barbecue will help you maintain your senses, even when there is snow on the ground! Wrap the unopened corn in aluminum foil and place on top of your charcoal grill. Turn every 10 minutes for about ½ hour. Shuck and enjoy. I love garlic olive oil on mine, but butter and salt is more traditional.
If you use the corn that you froze in the husk, be sure and let it defrost completely before cooking.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .