Grilled Corn in Husks
Submitted by: JustRightMenus
This is one of our favorite summer vegetables!
Leftover grilled corn is an excellent, flavorful addition to pasta salad. Just slice it off the husk and save it in a baggie in the fridge or freezer for future use.
From the kitchen of:
Taste of Home magazine, June/July 2006, page 15
4 large ears sweet corn in husks
1/4 c. butter, softened
2 TB minced fresh parsley (or other fresh herbs of your choice)
1/4 c. grated Parmesan cheese
Carefully peel back the husk from each ear of corn ot within 1 inch of the bottom. Remove all silk.
Note: you don't have to keep *all* the husk on - just the last 2 layers or so.
Combine the butter and parsely; spread over corn.
Rewrap corn in husks and secure with string.
Soak in cold water for 20 minutes; drain.
Grill corn, covered, over medium heat for 20-25 minutes or until tender, turning often.
Serve with Parmesan cheese.