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This is an easy no-nonsense way to cook corn on the cob and it’s delicious.
Recipe from: Look, Dude, I Can Cook!; Four Years of College Cooking Made Easy by Amy Madden


• 4 tablespoons of butter, softened
• 1 clove garlic, minced
• ½ teaspoon chili powder
• 4 ears of corn
• salt and pepper to taste


Mix together the butter, garlic, chili powder, salt and pepper and set aside.

Carefully pull back husks on corn without pulling them off. Remove the silk from the corn. Fold husks back into place.

Place the corn in a large bowl and cover with cold water for 15 minutes. Drain corn.

Open one side of husks and brush 1 tablespoon of garlic butter over each piece of corn, season with salt and pepper and pull husks back up. Tie ends of corn with kitchen string or one of the outer husk layers. Set corn 5 to 6 inches over heat and grill for 15 minutes, turning occasionally. Wrap in foil to take to a Tailgating party.

Variation: Remove husks and silk, wash and dry. Brush generously with garlic/chili butter, wrap in foil and bake in 350 oven for 35 minutes.



   CORN RECIPES >>>    ·    Sauteed Jalapeno Corn    ·    African Corn & Peanut Patties    ·    Bluegrass Corn Pudding    ·    Cheesy Calico Corn Custard    ·    Chile Corn Pudding    ·    Corn and Broccoli Bake    ·    Corn Casserole    ·    Colonial Corn Pudding    ·    Corn & Green Chile Souffle    ·    Corn Pudding 1    ·    Corn and Cheddar Pudding    ·    Corn Saute with Hazelnuts    ·    Creamed Corn    ·    Fresh Corn Saute    ·    Grilled Corn on the Cob    ·    Grilled Garlic Corn On The Cob    ·    Historic Corn Puddings (1904)    ·    Hominy Puffs (1904)    ·    Kick'n Corn    ·    Maque Choux    ·    My Corn Fritters    ·    Pan Roasted Spiced Corn    ·    Southwestern Corn Casserole   
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