Cooking with David Maciel

Sponsored by Ray’s Food Place, Furber Plaza

With August comes fresh corn on the cob and I love the way this corn comes out. It’s a bit of work but you’ll be way happy with it. You might want to make more than one per person. The corn is a wonderful buttery garlicky juiciness of corn heaven.

• Ingredients
  4 fresh ears corn on the cob with husks attached
• 1 cube of unsalted butter
• 3 fresh chopped cloves of garlic or more if you like garlic
• 16 sheets of double thick aluminum foil, cut to wrap the corn

Pull the corn husks back to the end of the stock leaving them attached. Clean the silk off.

In a saucepan, melt the butter over low heat & then add the garlic. Let simmer for a few minutes.

Cut a piece of aluminum foil long enough to cover the corn cob. Lay the corn cob over the foil and spoon on the garlic butter on one side. Wrap the corn cob tightly with the foil. Then pull the husks back over the foil wrapped corn cob and wrap the entire corn cob and husks in a large sheet of foil.

Place the corn indirectly on a hot BBQ and let cook for 30 to 40 minutes turning a few times. To serve, pull the outer layer of foil and husks back, then with a sharp knife cut the husks off. You can serve the corn this way and let your guests unwrap each cob.

Note, you can also do this is the oven at 350 degrees for the same cooking time as above.