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Side: Grilled Firecracker Corn

Source of Recipe

From "A Return to Family Picnics" by Russell Cronkite


Recipe Introduction

"I love the way roasted corn tastes, and this spicy foil-grilled recipe — steamed in butter and its own sweet juices — simply explodes with the flavor of summer!"

List of Ingredients

â—¦ 12 ears sweet corn
â—¦ Salt for seasoning
â—¦ 1 tablespoon chili powder
â—¦ ½ teaspoon cayenne pepper (optional)
â—¦ ½ cup (1 stick) unsalted butter, sliced into 12 even pats


Recipe

Shuck the corn and trim the ends, then rinse off all of the stringy silk. Lay each ear on a 12-inch square of foil and season with salt, chili powder and, if desired, a pinch of cayenne. Cut each pat of butter into small pieces and scatter evenly alongside the corn on the foil. Roll the foil tightly around the corn and crimp the ends shut.

Place the foil-wrapped ears directly over medium-high heat and roast for 12 to 15 minutes, turning two or three times. As they cook, the ears of corn will steam in the butter.

Carefully unwrap the roasted ears and serve.

Makes 12 servings