From Paulette Vickery's Recipe Collection

Campfire Corn With Herb Butter

vegetables

6 each ears corn with husks
6 each 8 inch lengths kitchen twine
1 each onion, chopped
3 tablespoon butter, softened
2 tablespoon fresh parsley, chopped
1 teaspoon fresh tarigon, chopped
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon pepper

Gently pull back husks 3/4 way down on each ear of corn, and remove silk. In large sauce pot, place corn with husks, kitchen twine, and enough water to cover. Let soak for at least 15 minutes. Soaking corn with husks in water helps keep husks from burning on grill. Meanwhile, in small bowl, stir onion, butter, parsley, tarigon, lemon peel, salt, and pepper. Let stand at room temperature, or refrigerate over night if desired. Remove corn from water and drain well. With pastry brush, brush each ear of corn with some of the butter mixture. Pull husks back up, and with twine, tie them at the top of each ear. Place corn on grill over medium heat. Grill 20-30 minutes, turning occasionally, until husks are brown and dry and kernels are tender. Roasting brings out the nutty flavor of fresh corn on the cob, and leaving the husks on prevents the delicate kernels from drying out.

Yield: 6 servings




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