Grilled Corn on the Cob

8 Servings
Corn American
Corn grilled camping out corn butter salt American

8 ears in husk
1 sink of water
For later:
1 t
1 ter

Take and peel the couple of outer skin of the husk not to where you can see the corn but enough to keep a few layers over the corn. Soak the corn in a bath of water for about 15 to 20 minutes til husk are nice and wet. Start the grill and place the corn in the husk on the grill and turn as the husk darken brown to black. Don''t over cook in one spot or the corn will be black (that is my favorite where the corn is little dark brown to black). Bake for 15 to 20 minutes til the corn''s husk is dry and the corn is cooked throughly. Now take from the grill and becareful very hot and husk down and break off the end. Now is where the butter and salt comes in to where to butter it up and salt it to your desiredness. If like cut from cob with a knife and enjoy it that away. Do Enjoy!


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Stuffed Corn on the Cob

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4 Servings
Corn American
Vegan Shishkabobs Corn squash pepper sauce red potatoes American skewers

4 ears n
3/4 lbs baby red atoes
1 green mer squash
1 yellow mer squash
1 orange per
6 wers
1 ve oil
2 tb ter

Cut the corn into 3 sections per ear. Scrub potatoes. Chop the squash into 1/4 inch slices. Chop pepper into 1/2 inch strips, then cut the strips into 2 or 3 sections. Skewer 1 bottom piece of corn, green squash, orange pepper, potato, and yellow squash. The next corn section to skewer would be a middle section of the ear. Continue with green squash, orange pepper, potato, and yellow squash. Finish with the top section of the ear of corn. Repeat with 4 other skewers. the 5th and 6th skewers will hold any leftover veggies. Drizzle with extra virgin olive oil. Place in pan and cover with aluminum foil. Roast at 350 for 1 hour. After removing from oven, coat shishkabobs with butter.


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