- 6 ears fresh sweet corn
- 6 tablespoons butter
- 6 ice cubes
- Salt and pepper to taste
- Additional butter, optional
- Remove husks and silk from corn. Place each ear on a double thickness of heavy-duty foil (about 18x12 in.). Add 1 tablespoon butter and 1 ice cube. Wrap securely, twisting ends of foil to make handles for turning.
- Grill corn, covered, turning occasionally, over medium direct heat until tender, about 25 minutes. Open carefully to allow steam to escape. Sprinkle with salt and pepper; if desired, serve with additional butter. Yield: 6 servings.
Reviews forRoast Corn on the Cob
"This is a very solid, basic corn on the cob recipe. Prep was easy and corn came out tender. Can't ask for more than that."
"This works well in the oven. I was leaving home for an hour; I followed the recipe directions, pretty much, put the corn in the oven at 250 degrees and put 3 ice cubes in each foiled cob. When I came home they were crisp and buttery--not soggy at all. My family asked that I do it this way from now on. Note: put a pan under it in the oven, as one leaked and caused a mess."