Sunday Family      Dinner                                      Corn on the Cob

What's a Sunday BBQ  without Corn on the Cob?

Grilled Corn On the Cob

Can be prepared in 45 minutes or less.

8 ears corn in husks, outer layer of husks discarded or torn into strips for tying corn

Prepare grill.

Peel back corn husks carefully, without breaking off, and discard silks. Fold husks back into place and tie ends together with strips of outer husk or kitchen string. In large bowls cover corn with cold water and soak 10 minutes. Drain corn and grill on a rack set 5 to 6 inches over glowing coals, turning occasionally, 15 minutes.

Serves 4

Traditional Method - Corn on the Cob

There is nothing like fresh corn on the cob, quickly boiled, spread with lots of sweet butter, and sprinkled with salt. Two ears per person may seem like a proper serving, but appetites run high when corn is in season and freshly picked.

Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and sea salt.

Serves 4     

Back to Sunday Dinner Selections

If you have a Sunday Dinner recipe you would like to share - e-mail

---

Please Visit

FarmGate Home	Notices	Eastern Ontario Images	General Store
Washroom Evaluation	Food Issues	Raised Gardens	Gardening Calendar
Bookstore	Health Issues	G.E. Crops	FarmGate Service
Harvest Chart	Articles	General Store	Governance Issues
Links	Saving Gas	Habanero Peppers	tdc's Froggy

e-Mail ---- Additions, deletions or corrections

Copyright © 2010
tdc Marketing and Management Consultation