(by Shirley McNevich)
ears of corn on the cob (still in the husks)
butter
ground pepper (preferably from a pepper mill)
salt
Carefully pull the husks down (but do NOT remove them) from each ear of corn. Butter them generously and grind pepper from a pepper mill on the butter (to your taste), then sprinkle with salt. Pull the husks back up and cook on the grill (you can also wrap each husked ear of corn in aluminum foil if you wish). Turn a few times while cooking. To check for doneness, carefully open one husk and poke corn with a fork--if it seems too hard, cook them longer.
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