Subject: Grilled Corn on the Cob
From: Unicorn (unicorn@indenial.com)
Date: Thu Jul 03 2003 - 10:45:01 EDT
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FOOD FUNNY
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Valued contributor George in Poughkeepsie writes, "Middle age is when
broadness of the mind and narrowness of the waist change places."
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TODAY'S RECIPE
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Here are two recipes for the price of one - and in the case of the
subscribers to the free edition, two for the price of... none? What
a deal.
Grilled Corn on the Cob
Whole ears of sweet corn on the cob
Butter to taste
Salt and freshly ground pepper to taste
Peel back the husks without tearing them from the cob and remove the
silk and any blemished parts of the ear. Replace the husks and soak
them in cold water for at least 10 minutes. Grill the corn over hot
coals or roast in a preheated 475F (245C) oven for 20 to 25 minutes,
turning two or three times. Remove the husks and season with butter,
salt, and pepper before serving.
Grilled Chili Corn on the Cob
Whole ears of sweet corn on the cob
1 Tbs (15 ml) butter per ear of corn mixed with
1/2 tsp (2 ml) chili powder per tablespoon of butter
Peel back the husks without tearing them from the cob and remove the
silk and any blemished parts of the ear. Spread the butter mixture
over the kernels and replace the husks. Wrap in aluminum foil and
grill the corn over hot coals or roast in a preheated 475F (245C) oven
for 20 to 25 minutes, turning two or three times. Discard the foil
and remove the husks before serving.
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