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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Serve with additional sweet pepper sauce and Creole seasoning, if desired. Ingredients:
6 ears fresh yellow corn with husks |
1/4 cup butter |
1 teaspoon dried basil |
1 teaspoon sweet pepper sauce |
1/2 teaspoon creole seasoning |
1/4 teaspoon black pepper |
Directions:
1. Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn, and dry with paper towels. Set aside.
2. Melt 1/4 cup butter in a small saucepan over low heat. Stir in 1 teaspoon basil and next 3 ingredients, stirring until blended.
3. Brush corn evenly with butter mixture. Pull husks back over corn.
4. Grill corn, covered with grill lid, over high heat (400° to 500°) 25 minutes, making quarter turns every 6 to 7 minutes. Pull back husks before serving.
5. Note: For testing purposes only, we used Pickapeppa Sauce for sweet pepper sauce.
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