GRILLED FIRECRACKER CORN ON THE COB
This recipe came from yesterday's newspaper. I haven't tried it yet but I plan to on the Fourth of July. Sounds deLISH!
Provided by JenSmith
Categories Corn
Time 22m
Yield 12 ears of corn, 12 serving(s)
Number Of Ingredients 5
Steps:
- Shuck the corn and trim the ends, then rinse off all of the silk strings.
- Lay each ear on a 12-inch square of foil and season with salt, chili powder, and cayenne.
- Cut each pat of butter into small pieces and scatter evely alongside the corn on the foil.
- Roll the foil tightly around the corn and crimp the ends shut.
- Place the corn packets over medium-high heat on the grill and roast for 12-15 minutes, turning 2 to 3 times durning cooking.
- As they cook, the ears will steam in the butter. Carefully unwrap the roasted ears and serve.
Nutrition Facts : Calories 147.3, Fat 8.8, SaturatedFat 5, Cholesterol 20.3, Sodium 25.5, Carbohydrate 17.5, Fiber 2.7, Sugar 3, Protein 3.1
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