Prep 2 mins
Cook 25 mins
Oh. Yes. Indeed. This is, if I may say so, stunning. On the barbecue, the sugars in the corn caramelize into the sweetest delight you've ever introduced your teeth and tongue to. You know how you can create a sweeter --boiled-- corn on the cob by adding sugar to the water? You won't believe there's no sugar in this recipe. You can get a light caramelization or a more SERIOUS version, which I fell in love with. Now I can't help but imagine what kind of recipes "these cormz" could be a part of...
- 1 1⁄2 cups white frozen corn (no not thaw before using)
- 1⁄2 teaspoon hickory smoke salt
- 1 tablespoon butter
- heavy aluminum foil (or double-thickness regular foil)
- Prepare your barbecue. (Whatever that means).
- Construct a bowl-like shape with the heavy foil, deep enough to seal the top edges over the corn.
- Place all ingredients into the "bowl" and stir to combine. Seal the foil to form a leak-proof packet.
- Poke holes or knife slits into the topmost area of the packet to allow for escaping steam, and place on bbq over direct heat for about 15 minutes, then move to indirect heat for another 10-15.