The BBQ Report

In a previous article I’ve talked about “grilling corn on the cob”:http://www.bbqreport.com/archives/barbecue/2006/06/11/grilling-corn-on-the-cob/ without the husks. Generally, that’s the way I like it, but here’s an interesting recipe that caught my eye. It packs sprigs of mint into the husks while grilling, adding some extra zing.

h2. Ingredients

* 6 ears sweet corn, in the husks
* 6 tbsp butter, cut into 12 equal pieces
* 6 good sized mint sprigs

h2. Directions

Soak the corn in salted water for one hour. You’ll need enough water to cover the corn completely. This will allow the husks to steam, rather than burn and will keep the corn most. The salt is for seasoning.

Peel back the husks so you can remove the silk, but be careful not to detach the husks from the ears. Each ear gets 2 pats of butter and a mint sprig. Pull the husks back up over the corn, completely covering the kernels.

Grill over medium-hot coals for 10-15 minutes, or until the kernels are tender. Turn frequently to prevent burning.