"Since we have plenty of fresh sweet corn available in our area, we use this recipe often in summer," writes Connie Lou Hollister of Lake Odessa, Michigan. "Parsley, chili powder and cumin accent the corn's just-picked flavor."
Recommended: 22 Ways to Eat Corn on the Cob This Summer
- 8 large ears sweet corn in husks
- 6 tablespoons butter, softened
- 1 tablespoon minced fresh parsley
- 1 to 2 teaspoons chili powder
- 1 teaspoon garlic salt
- 1/2 to 1 teaspoon ground cumin
- Place corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Mix remaining ingredients; spread over corn. Rewrap corn in husks; secure with kitchen string.
- Grill corn, covered, over medium heat until tender, 25-30 minutes, turning often. Cut string and peel back husks. Yield: 8 servings.
Originally published as Grilled Sweet Corn in Quick Cooking July/August 1998, p19
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