Grilled Corn

We needed grilled corn tonight so I went out looking for a recipe. As it turned out, a nice storm came rumbling through, so I decided to go ahead and cook the corn in the oven instead. The results were much better than I expected. The only reason we have leftovers is because we got too full.

Grilled Corn (still in husk):

1 Ear of Corn, still in husk (won’t work if already shucked)
1 tbsp butter
2-3 tbsp crushed ice

1. Preheat oven to 350 F.
2. Place butter and some crushed ice on a piece of aluminum foil and then wrap the corn in the foil. Make sure the butter and ice are in contact with the corn. Also, the foil should wrap at least 2 full times around the corn and should be sealed at the ends so little moisture can escape.
3. Place on baking sheet and cook for 30 to 40 minutes, turning once. I couldn’t really tell a difference in the tenderness of the corn, but you might want to check a few times during cooking. Word is that different types of corn might cook in half the time.
4. Remove corn from foil, clean husk and silk from corn, enjoy!

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