Every summer, my family looks forward to corn on the cob. I make it extra special by roasting it.—Johnnie McLeod, Bastrop, Louisiana
- 6 ears fresh sweet corn
- 6 tablespoons butter, divided
- 6 ice cubes
- Salt and pepper to taste
- Additional butter, optional
- Remove husk and silk from corn. Place each ear of corn on a piece of aluminum foil. Add 1 tablespoon butter and 1 ice cube. Wrap securely, twisting ends to make handles for turning.
- Grill corn over medium direct heat for 5-6 minutes on each side or until tender. Season with salt and pepper and additional butter if desired. Yield: 6 servings.
Originally published as Roast Corn on the Cob in Country Woman July/August 1993, p37
Reviews for Roast Corn on the Cob
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review