Monkeys on Parade

• 3 July 2008 - Recipe Box Swap- I'm embarrassed to even call this a recipe- Corn on the Cob.

That's right, corn on the cob. And yes, I really am embarrassed that this is so easy. Beware... this CAN be very spicy- it depends on how much hot sauce you use.

Grilled Corn on the Cob-

Ingredients:

4 whole ears of corn in the husk.
1 stick of butter, melted.
4 t butter (option 1 only)
1/8-1/2 cup hot sauce (your favorite)- the amount used is determined by how spicy you want it.
salt

There are 2 ways to prepare this. If you would like to keep cooking in the kitchen to a minimum, use the first set of instructions. If you are going to be cooking for quite a few people and so need to prepare ahead, use the second set of instructions.

Instructions, set 1:

1. Peel back husks and remove silk.- DO NOT REMOVE THE HUSKS.

2. Place 1 t butter on each cob and Salt corn (as much or as little as you like)

3. Close husks around cob and corn (in husks) on a hot grill.

4. Turn relatively frequently until husk starts to char (usually about 10 minutes)

5. Mix melted butter and hot sauce.

6. Peel husks off corn and return to the grill.

7. Baste with butter/hot sauce mixture and turn frequently. Salt again if you would like.

8. Remove from the grill when the corn as tender as you prefer. It should be starting to brown in some places with a slight reddish tint (depending on the amount of hot sauce you chose.)

Instructions, set 2:

1. Shuck corn.

2. Boil the corn on the cob as you normally would until almost done. (Some people add sugar, others add salt... however you normally cook corn is fine.)

3. Remove from boiling water.

4. If you are preparing ahead you can wait until the corn cools then refrigerate it until the day of the barbeque.

5. Mix melted butter, hot sauce, and salt to taste.

6. Place corn on the grill.

7. Baste corn with butter/hot sauce/salt mixture almost continually, turning frequently.

8. Remove corn when cooked to your preference. It should be a little brown in some places with a slight reddish tint (depending on the amount of hot sauce you chose.)

There you go, super easy. I have had this when it was so spicy my lips actually blistered a little bit- so if you use a lot of hot sauce, please be careful.

I usually use about 1/4 c. hot sauce with the butter, but you should use whatever your family would prefer.