Recipe 536 - Grilled Corn on the Cob

(by Shirley McNevich)


ears of corn on the cob (still in the husks)
butter
ground pepper (preferably from a pepper mill)
salt

Carefully pull the husks down (but do NOT remove them) from each ear of corn.
Butter them generously and grind pepper from a pepper mill on the butter (to your
taste), then sprinkle with salt. Pull the husks back up and cook on the grill (you can
also wrap each husked ear of corn in aluminum foil if you wish). Turn a few times
while cooking. To check for doneness, carefully open one husk and poke corn with a
fork--if it seems too hard, cook them longer.

Continue to:

• prev: 535 - Vanilla Pudding Cake
• Index
• next: 537 - Cooked Corn on the Cob

Other Recipes:

• 619 - Sweet and Sour Pickles
• 524 - Vanilla Pudding Cookies
• 527 - Fruity Jell-O
• 685 - Oatmeal Pie
• 584 - Pineapple Cake
• 589 - Cherry Orange Delight

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.

Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

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