Sunday, May 4, 2008

Ethan's Southwestern Grilled Corn

This is Ethan's own creation. The guy never uses recipes. He kind of makes things up and they ALWAYS turn out great. This is great way to cook corn for a crowd and there is almost ZERO clean up.

4 ears corn, husked and silks removed
4 Tbsp butter (1/2 stick), sliced thinly
1 Tbsp Mexican Seasoning

Heat the grill to high.

Lay corn on a large sheet of heavy duty aluminum foil. Sprinkle Mexican Seasoning over the corn. Lay butter slices evenly over the corn. Top the corn with another sheet of foil and seal the edges together by folding tightly.

Grill the foil packet, flipping once, for 10 minutes on each side.

Rookie's Notes: Next time, I am thinking some finely chopped fresh cilantro would be good over the top right after grilling.

1 comment:

Brandy said...

DE-LISH! You know you can do the same thing with onions. You just take the skin off. Cut a big X at the top put all your ingredients in and wrap in tin foil and grill. It all soaks down in to it.

Love what you did with the corn! It makes me hungry!