A simple, delicious fall treat.
Ingredients:
4 ears of corn (or more if you have a larger family or guests)
4 tablespoons butter, or a non-dairy butter alternative
Himalayan pink salt
pepper
Directions:
- Soak the corn in the husk for at least 4 hours in water or overnight.
- The corn can be cooked over a fire pit or on the BBQ.
- Drain excess water and place on grill; turn over the husks every 15 minutes. Continue cooking for 45 minutes in total.
- When you take it off the grill, pull the husk back but don't break it off–the silk will come off easily.
- Use the husk as a handle and roll the cob in butter, a non-dairy butter alternative, and sprinkle with a bit of Himalayan pink salt and pepper to taste.
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