Peel back husks from corn without detaching from cobs; remove silks. Rewrap cobs in husks; soak in water for at least 20 minutes or up to 1 hour. Drain and pat dry.
Stir together butter, garlic, parsley, Salt
and pepper. Peel back husks and brush butter mixture evenly over kernels. Fold husks back over cobs; tie tightly with kitchen string.
Place on greased grill over medium-high heat; cover and cook, turning often, for about 15 minutes or until browned all over outside and corn is tender inside.
Per serving: about 210 calories; 4 g protein, 10 g fat, 31 g carbohydrate high source fibre.
Serve with: BBQ Menu: Plum-Glazed Ribs (see recipe) Spinach Salad Bumbleberry Crumble
Source: Canadian Living magazine Jun 95 Presented in article by Elizabeth Baird: "Grate Partners"
[-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #342
From: "Paul A Meadows" <PA_Meadows@msn.com>
Date: Sat, 14 Dec 96 22:03:08 UT