Roast Corn on the Cob Recipe
- 6 ears fresh sweet corn
- 6 tablespoons butter
- 6 ice cubes
- Salt and pepper to taste
- Additional butter, optional
- 1. 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.
- 2. 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.
1 ear of corn with 1 tablespoon butter: 190 calories, 13g fat (8g saturated fat), 31mg cholesterol, 107mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 3g protein.
Reviews for Roast Corn on the Cob
"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."