Description
It’s backyard bbq time and I’ve got you covered with Sriracha-lime chicken, bacon stuffed cheeseburgers and twisty potatoes.
Ingredients
Scale
- 5 ears of fresh corn, peeled
- Melted butter for serving
- Salt and pepper to taste
NOTE: You will need aluminum foil for this recipe
Instructions
- Peel all the ears of corn.
- Cut each ear in half to make bbq-friendly portion sizes.
- Rip 10 small sheets of aluminum foil and stack them on top of each other.
- Take each ½ ear of corn, lay it on the foil, roll it up and fold the ends in. Do this for all the corn. My video shows this well.
- Put grill flames on medium flame and cook for 15-20 minutes (covered/lid down) and quarter-turn the corn every few minutes until it’s done.
- Your choice if you want to leave them wrapped in foil or unwrap and serve in a bowl with melted butter, salt and pepper on the side.