This
one is great, and low calorie! Select fresh corn on the cob. Without removing the husk, peal it back to expose the corn and gently remove the silk. Take some olive oil and lightly coat the corn. Sprinkle the corn with a
light coating of dill. Replace the husk and secure at the top with heavy string or cord. Place corn on a medium to hot area for 25 to 35 minutes until the husk is slightly burned. Rotate often. When you think its done,
make sure by piercing a kernel to see that it is tender. Remove from the grill and serve.
Roasted Corn #2
Similar recipe - except not very low in calories. This recipe was snipped from the
Houston Chronicle and goes like this:
Pull the corn husks back and remove the silk. Gently replace husks so as to cover the corn entirely. You may use the same method of tying the husks together as we mentioned
above. While the grill is heating, soak corn in a large bowl of cold water for 15 minutes or so and then drain. Place the corn in husks over a medium-high grill for about 20 minutes, turning often with tongs, or until
the corn is tender. See the method of testing the corn for doneness as described above. In a small bowl, combine 4 tablespoons of unsalted softened butter and 2 teaspoons of minced fresh thyme. Serve corn with butter
mixture, salt and pepper.
