re: Grilled Corn: in Husks; in Foil; Flavored Butters; Dry Rubs

[Guest guest]

YUM. Made this yesterday. (Pat Hanneman posted it to Vegetarian list yesterday.

Thanks to Pat!!) Years ago some friends came to our bbq and made the corn this

way. I was never quite sure about the details, so I was very happy to see this

done up!! And all the goodies to go on them, too!!!!

 

I made the lemon/chive butter. (And I also added chopped cilantro.) YEOW, that

was fun and good. Thanks again to Pat!! OH PS: directions talk about charcoal

bbq'ing but we did it with propane bbq and it was GREAT! ~ brenda adams

 

* Exported from MasterCook *

 

Grilled Corn: in Husks; in Foil; Flavored Butters; Dry Rubs

 

Recipe By :Reader's Digest

Serving Size : 0 Preparation Time :0:00

Categories : Grilling Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium ears sweet corn -- in husks

 

Gently peel husks back to within 2 inches of the base. Remove silk and smooth

husks back into place completely covering kernels. Using kitchen twine, tie

husks in several places to secure.

 

Fill a sink or a large saucepot with ice water and soak corn for 30 minutes to 1

hour. Drain and shake off excess water.

 

Preheat grill. Generously oil the grill to prevent sticking. Grill directly over

medium to medium-hot coals 5 inches from the heat, turning occasionally, until

tender -- 30 to 45 minutes.

 

Remove string and husks and serve with one of the flavored butters below.

 

Per ear (without butter): Calories 83; Total Fat 1 g; Saturated Fat 0 g; Protein

3 g; Carbohydrates 19 g; Fiber 2 g; Sodium 13 mg; Cholesterol 0 mg

 

CORN IN FOIL ~

Clean 4 medium-size ears of sweet corn. Cut an 18-inch square of heavy-duty foil

and place corn in center of foil. Season with one of the flavored butters or

rubs below, if desired. If using a rub, dot each ear with 1 tablespoon butter

and sprinkle with 1 tablespoon water. Bring together 2 edges of foil and fold to

seal, leaving space for steam. Fold short ends of foil in to seal. Grill as

directed until tender -- about 45 minutes. Remove foil and serve with flavored

butter if not already seasoned. Makes 4 servings.

 

FLAVORED BUTTERS ~

Sun-Dried Tomato and Basil Butter: In a medium-size bowl, mix together 1/2 cup

(1 stick) softened unsalted butter or margarine, 1/4 cup chopped, well-drained,

oil-packed sun-dried tomatoes, and 1/3 cup finely chopped fresh basil until well

blended. Makes 1/2 cup.

 

Roasted Pepper and Black Olive Butter: In a medium-size bowl, mix together 1/2

cup (1 stick) softened butter or margarine, 1/4 cup each finely chopped roasted

red peppers and chopped, pitted black olives, and 1/4 teaspoon black pepper

until well blended. Makes 1/2 cup.

 

Lemon-Chive Butter: In a medium-size bowl, mix together 1/2 cup (1 stick)

softened butter or margarine, 1/4 cup snipped fresh chives or 4 teaspoons

crumbled freeze dried, and 2 teaspoons grated lemon zest until well blended.

Makes 1/2 cup.

 

DRY RUBS FOR CORN ~

Chili-Cumin Rub: In a small bowl, stir together 2 1/2 teaspoons each chili

powder and ground cumin and 1 teaspoon salt. Makes 2 tablespoons.

 

Ginger-Curry Rub: In a small bowl, stir together 4 teaspoons grated fresh ginger

and 1 teaspoon each curry powder and salt. Makes 2 tablespoons.

 

Mixed-Herb Rub: In a small bowl, stir together 1 tablespoon each freshly chopped

rosemary, sage, and thyme or 1 1/2 teaspoons each crumbled dried rosemary, sage,

and thyme. Makes 3 tablespoons.

 

Source:

" Reader's Digest Kitchen Secrets "

Copyright:

" © 1997 The Reader's Digest "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

NOTES : Prep time: 30 minutes | Soaking time: 30 minutes to 1 hour | Cooking

time: 30 to 45 minutes