Roasted corn

Yield: 8 servings

Measure Ingredient
8 Ears corn; unhusked
Butter; (optional)

8 SERVINGS DAIRY-FREE

For the best flavor, you need to serve fresh corn-on-the-cob right after it's cooked. So we recommend not serving it if you are picnicking in a spot where you can't cook it at the last minute. If you can, there's no better way to enhance its flavor than by roasting the ears in their husks over hot coals.

Peel back husks from corn and remove silks, Bring husks back over cobs.

Place in water and let soak at least 10 minutes.

Prepare a medium-hot fire in charcoal grill or preheat gas grill. Grill corn, turning often, until husks are dry and the kernels are beginning to brown, 15 to 20 minutes. Serve hot off the grill with butter if desired.

PER SERVING: 150 CAL.; 4G PROT.; G TOTAL FAT (0 SAT. FAT); 1G CARB.; OCHOL.; 50MG SOD.; 1G FIBER.

Recipe excerpted from The Vegetarian Grill, by Andrea Chesman, Copyright 1998, with permission from Harvard Common Press, 535 Albany St., Boston MA 02118.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 27, 1999.

Recipe by: Vegetarian Times, July 1998, page 44 Converted by MM_Buster v2.0l.

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