Thursday, March 18, 2010

Getting ready for grilling!

Aaron's birthday is coming up and in honor of that fact, I intend to char some meat on the grill. Not just meat, but my famous corn on the cob which if it's 20 below or you don't have a grill can also be made in the oven. I'm handy that way.

Kelly's Garlicky Corn on the Cob

  • 6 ears of corn - sans anything but corn & cob - no silk, etc.
  • 1 stick of room temperature butter
  • 2 minced cloves of garlic (or more, depending on love of garlic)
  • salt
  • pepper
  • 1/4 teaspoon garlic powder (optional also depending on love of garlic)
  • Aluminum foil - 6 pieces, enough to wrap the corn in

Preheat oven to 350 degrees (or grill to medium). De-husk and de-silk the cobs of corn. In a small bowl, mix together the soft butter, minced garlic, garlic powder, salt, and pepper until thoroughly combined. On a sheet of aluminum foil, place 1 cob of corn. (here's where it gets messy since I generally use clean hands for this part). Slather cob of corn in the garlic butter mixture, coating all sides. Roll the corn on the cob up in the foil. Repeat with other cobs of corn.

If using oven - place corn directly on the rack in the oven. Rotate every 6-8 minutes, rotating until 25-30 minutes cooking time. If using grill - place foil-wrapped corn directly on the grill, reducing the heat to medium. Roll the corn, rotating to a different side every 3-4 minutes for a total of about 15 minutes. Check the corn by gripping the foil with tongs and slowly unrolling. When the corn is a dark yellow/lightly browned ( a few darker spots never hurt anyone either) - it's ready and delicious. Give it a few minutes to cool off or you'll burn your tongue!

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