Grilled Steamed Corn On The Cob

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GRILLED STEAMED CORN ON THE COB

INGREDIENTS:

1 ear of fresh corn on the cob in the shuck per person (Silver queen or Silver king) variety
2 tablespoons butter per ear of corn
Sea salt (to taste)
Fresh ground black peppercorns (to taste)

Preheat grill or oven to 350 degrees F.  Peel back shucks on each ear of corn leaving the shuck attached to the ear of corn and remove the silk.  Add 2 tablespoons butter, salt and pepper to each ear of corn and place the shucks (outer covering) back into place. Wrap each ear of corn tightly in heavy duty aluminum foil and grill/bake for 1 1/2 hours.  Plate each ear of corn on the cob with the shucks partly removed exposing several rows of the corn on the cob.  Add additional butter salt and pepper to taste.

Note:  An alternate method of preparing the corn on the cob in the shucks of which I have done in the past but can't easily locate my archived pixs as follows:  Soak each ear of corn in the shuck for a couple hours and peel the shuck back from each ear of corn leaving the shuck attached to the ear of corn and remove the silk.  Add butter,  salt and freshly ground black peppercorns and place the shuck (outer covering)   back over each  ear of corn on the cob and grill over indirect heat at 350 degrees for 1 1/2 to 2 hours until desired tenderness is reached.  Below pixs of plated grilled steamed corn on the cob prepared on 05-02-09 by Bill aka Mickey Porter:

A close-up pix of the above below:

A few sequence pixs taken while preparing the grilled steamed corn on the cob.  Click on thumbnails for a larger view;

Today was beautiful with a few clouds rolling in and a great time to fire up the charcoal and gas grill on the deck.  I grilled the Porterhouse steak using charcoal and used the gas grill to prepare the baked potatoes, corn on the cob and onions.  An outstanding meal even if I do say so myself!  See my Grilled Steak recipe.

Bill aka Mickey Porter 05-02-09.

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