Corn on the Cob Packet

The Washington Post, August 8, 2007

• • Course: Side Dish
• • Features: Fast, Healthy, Kid-Friendly, Grilling

Summary:

There's hardly an easier way to make corn on the cob.

4 servings

Ingredients:

• • 4 ears corn, husked and free of corn silk
• • 2 tablespoons canola oil, olive oil or unsalted butter
• • Sea salt
• • Freshly ground black pepper

Directions:

Prepare the grill. If using a gas grill, heat it to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct and indirect heat.

Cut an 18-by-26-inch length of heavy-duty aluminum foil and a slightly shorter piece of parchment paper (13 inches wide). Lay the parchment paper on top of the dull side of the foil.

Place the ears of corn side by side in the center of the parchment. Drizzle them with oil or butter to coat evenly, and season lightly with salt and pepper on all sides. Fold the parchment over the corn, then seal the packet with crimped folds -- first lengthwise, then widthwise. Grill the packet (about 350 degrees) for 10 minutes, then turn it over and grill for 10 minutes. Move the packet to the indirect heat/cool side of the grill until ready to serve. Open the packet carefully to avoid any escaping steam; transfer the corn to a platter or plates. Serve hot.

Recipe Source:

From David Hagedorn.

137 calories, 5g fat, n/a saturated fat, n/a cholesterol, 300mg sodium, 25g carbohydrates, 3g dietary fiber, n/a sugar, 3g protein.