Corn on the Grill
Recipe: #4959
March 20, 2012
Categories: Side Dishes, Corn, Game/Sports Day July 4th, Labor Day, Grilling (Outdoor), No Eggs, Vegetarian, more
"The best of the summer season, the corn must be husked for this and you need foil packets or aluminum I use the packets"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (180.3 g)
- Calories 194.5
- Total Fat - 9 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 61.4 mg
- Total Carbohydrate - 28.9 g
- Dietary Fiber - 3.4 g
- Sugars - 10.3 g
- Protein - 5.2 g
- Calcium - 13.1 mg
- Iron - 1.1 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat outdoor grill to 350F.
Step 2
Cut a rectangle of aluminum foil large enough to wrap each corn cob twice. Place each corn in the center of foil with the shiny side in. Add 1/4 cup crushed ice and 1 tablespoon butter. It's important to wrap the corn with the aluminum foil so that the edges of the foil are crimped and sealed securely so that as the ice melts, the liquid will be retained in the foil pocket. Make an envelope with the foil and double fold the edges, then place the seams on the top.
Step 3
Place the corn pockets on the hot grill and cook for 30 minutes or more turning over half way through cooking time. (Length of cooking time will vary depending on the tenderness, variety and age of the corn).
Tips
No special items needed.
1 Reviews
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