Recipe#13403

Title: Bbq Corn Cob

Newsgroups: rec.food.recipes 
 From: wkb@magnum.cb.att.com (Keith Brummett) 
 Subject: Corn on the cob on the BBQ 
 Organization: I'm gonna get organized tomorrow ... 
 References: 09241994224706um@alexr.demon.co.uk 
 Date: Sun, 25 Sep 1994 16:25:04 +0000 
 Message-ID: <09251994170254um@alexr.demon.co.uk> 

Can't help with the unshucked corn, though here's what I do:
 6-8 large ears of corn, shucked and de-silked
 ~1/2 cup butter or margarine, melted
 salt and pepper
 aluminum foil
 Clean the corn ears.  Melt the butter.  Using a basting brush, slather
 each ear liberally with butter.  After a moment, the butter should
 harden somewhat into a tacky coating.  Sprinkle lightly with salt and
 heavily with fresh-ground peppercorns (I use green, white, and black).
 Tightly roll up each ear in a piece of aluminum foil such that two
 layers of foil cover the ear's surface.  Twist or fold over the foil
 at the ends.  I usually do this in batches of three ears, or the
 kitchen counter becomes rather messy.
 Cook them on the grill for 8-10 minutes, then turn them over and cook
 another 8-10 minutes.  On a charcoal grill, I lay them directly on the
 prepared coals (red inside, completely covered with grey ash).  On a
 propane gas grill, I turn it to medium-hot heat and lay the ears on a
 low rack.
 The perfect ear will be well-roasted, with the tops of kernels brown or
 just blackening.  Be careful opening the foil -- that butter is hot!
 I typically serve them with fresh bratwurst boiled in beer before
 being grilled.