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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is from Miami Spice , a cookbook I received from love4culinary in a Zaar Cookbook Swap. The recipe calls for 8 ears of corn. Perfect to feed my family and have two to three ears leftover to make Grilled Corn & Roasted Garlic Flan (from the same book). I'll post the latter if it turns out. : ) Ingredients:
8 ears fresh sweet corn |
1/4-1/2 cup melted unsalted butter or 1/4-1/2 cup olive oil |
salt & freshly ground black pepper |
Directions:
1. Preheat a barbeque grill to medium hot.
2. While the grill is heating, shuck the corn.
3. Generously brush each ear of corn with some of the butter and sprinkle with salt and pepper.
4. Grill the corn, basting the corn with the butter to keep it moist and turning the corn to brown the kernels evenly until cooked (about 5 minutes).
5. Serve with salt, pepper and the remaining butter on the side.
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