Side Dish
My daddy taught me this recipe when I was a girl and we'd go camping. We'd eat whatever we caught and our fave veggie was the corn he'd roast over the campfire in Reynold's wrap. I miss my dad a lot. But I keep his tradition alive with my kids.
Granny Mae Wisdom--butter makes everything better!
There's no rhyme or reason to the spices that can be added. Parm cheese, cayenne pepper, white pepper, garlic salt, all spice, Mediterranean salt, Poultry seasoning, whatever tickles your fancy. My dad always packed a bag full of spices. Don't be afraid to experiment.
Roasted Corn
Shucked ears of corn
1 Cup Seasoned Butter (melted)
Salt
1/2 Sharp Cheddar Cheese (Shredded)
1/2 American Cheese (Shredded)
Salt to taste
Pepper to taste
Garlic Powder to taste
Montreal Steak Seasoning to taste
Parmesan Cheese to taste
1. Shuck Corn
2. Brush or coat with butter. I usually put it in a pan and roll the corn in it.
3. Place corn in a sheet of tin foil and coat with desired seasonings.
4. Wrap it in foil.
5. Place foil either on grill or in oven that's been pre-heated to 400.
6. Cook for 20 minutes.
7. Unwrap and serve!
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