Grilled Corn on the Cob

Add grilled corn to the list of summer vacation meal traditions. Enlist the dinner crowd to husk, soak, and grill the corn in anticipation of its sweet, smoky flavor.

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Makes:
6 servings
Yields:
6 side-dish servings
Prep:
10 mins
Grill:
25 mins
Stand:
1 hr
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Grilled Corn on the Cob

Ingredients
6
fresh ears of corn
2
tablespoons margarine or butter
2
teaspoons lemon juice
1
teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

Directions

  1. Peel husks back, but do not remove. Using a stiff brush or your fingers, remove silk from corn. Pull husks back up around corn. In a large saucepan or container, cover corn (husks on) with cold water. Soak for at least 1 hour. Drain, shaking corn to remove excess water. Cover corn as much as possible with husks. If necessary, tie the tips of the husks together with wet kitchen string.
  2. Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or until tender, turning several times. Carefully remove the husks and strings.
  3. Meanwhile, in a small saucepan combine margarine or butter, lemon juice, and thyme. Heat on the grill or stovetop until margarine is melted. Brush mixture over the corn before serving. Makes 6 side-dish servings.

Nutrition Facts

(Grilled Corn on the Cob)
    Per serving:
  • 93 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 47 mg sodium,
  • 14 g carb.,
  • 2 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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