Wednesday, September 16, 2009

Iowa Corn on the Cob

In my post, North to Onalaska, I explained that I freeze fresh corn without shucking it. But what do you do with it when you take it out? Well, today I followed this recipe that my mom cut out of a newspaper ages ago. It's a keeper!

Immerse corn, husks and all, in pot of cold water for 1 hour.

After an hour, remove ears and shake off excess water.

Trim dangling husk and silks to prevent flames.

Place directly on pre-heated grill.

Close cover and cook 25-30 minutes, turning two to three times.

Pull back husk and prick kernel with a fork. If liquid is clear, it's done. If milky white, cook more.

Remove shucks and silks. They come off cooked ears easily. Slather with butter. Salt and pepper to taste.

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