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Roasted Camp Corn

Roasted Camp Corn

Serve with additional sweet pepper sauce and Creole seasoning, if desired.

Southern Living JULY 2005

  • Yield: Makes 6 servings
  • Cook time:5 Minutes
  • Prep time:30 Minutes
  • Grill:25 Minutes

Ingredients

  • 6 ears fresh yellow corn with husks
  • 1/4 cup butter
  • 1 teaspoon dried basil
  • 1 teaspoon sweet pepper sauce
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon black pepper

Preparation

Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn, and dry with paper towels. Set aside.

Melt 1/4 cup butter in a small saucepan over low heat. Stir in 1 teaspoon basil and next 3 ingredients, stirring until blended.

Brush corn evenly with butter mixture. Pull husks back over corn.

Grill corn, covered with grill lid, over high heat (400° to 500°) 25 minutes, making quarter turns every 6 to 7 minutes. Pull back husks before serving.

Note: For testing purposes only, we used Pickapeppa Sauce for sweet pepper sauce.

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