Top Review by Az B
Every time I eat corn on the cob I struggle with the whole soft butter on hot corn thing...how do you get it to stick? how do you keep it from getting all over your face? This recipe is the answer. No need to add anything after it's cooked. It's just perfect. Thanks for sharing. Made for Gardening Forum Herb/Spice of the Month June 2009.
- 4 corn on the cob (with husks)
- 4 tablespoons garlic butter (room temperature, divided 4 ways)
- 4 teaspoons seasoning salt (divided 4 ways)
- 2 teaspoons ground black pepper (divided 4 ways)
Directions See How It's Made
- - Pull husks down without removing them. Pull off the silk and throw out. Stand corn up in a bowl cover the pulled down husks and soak in water for 10-15 minutes.
- - Hold the cob at the end and spread 1 tablespoon of garlic butter (each cob), sprinkle with salt and pepper.
- - Pull husks back up over cob.
- - Roll each cob in a sheet of foil twisting on the ends.
- - BBQ or Bake (in oven place on a baking sheet) 350 degrees for 20-25 minutes (turning every 5 minutes).
- - Remove foil and husks, discard and enjoy.
- *All steps can be done ahead of time up to cooking (refrigerate until ready to cook). This is a great time saver for camping, company or just because.
- *Depending on your taste you could also sprinkle on a small amount of cumin OR smoked chili powder.
- Terrific pared up with recipe#369273.