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Here's how to grill a summer favorite using the corn husks and some kitchen string, saving the aluminum foil for another use...like the potatoes!
Grilled Corn on the Cob 6 fresh ears of corn
2 tablespoons margarine or butter
2 teaspoons lemon juice
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
- Peel husks back, but do not remove. Using a stiff brush or your fingers, remove silk from corn. Pull husks back up around corn. In a large saucepan or container, cover corn (husks on) with cold water. Soak for at least 1 hour. Drain, shaking corn to remove excess water. Cover corn as much as possible with husks. If necessary, tie the tips of the husks together with wet kitchen string.
- Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or until tender, turning several times. Carefully remove the husks and strings.
- Meanwhile, in a small saucepan combine margarine or butter, lemon juice, and thyme. Heat on the grill or stovetop until margarine is melted. Brush mixture over the corn before serving.
Makes 6 side-dish servings.
Nutritional facts per serving: calories: 93, total fat: 4g, saturated fat: 1g, cholesterol: 0mg, sodium: 47mg, carbohydrate: 14g, fiber: 2g, protein: 2g, vitamin A: 6%, vitamin C: 7%, calcium: 0%, iron: 2%, starch: 1diabetic exchange, fat: .5diabetic exchange.
- Recipe provided by Better Homes and Gardens. © Copyright 2003 All Rights Reserved.
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