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Grilled corn on the cob

Personally, I'm really worried this country is going to go insane over Memorial Day weekend and have parties that lead to a spike in infections, but if you happen to have a safe social distancing BBQ, try this:

For 4 ears of corn:

  • Melt 4 tbsp of butter (1/2 stick), I use a saucepan over low heat because when I try to do this in the microwave it explodes.
  • Mix in a couple teaspoons of black pepper and salt in the melted butter.
  • Remove husks and rinse the corn cobs, then lay out pieces of foil, about 12"x12". You'll want to do this assembly-line style so have the foil laid in a pile.
  • Take each clean cob, lay it on a piece of foil, and brush with the butter/salt/pepper mix all over until it's covered. Wrap each one in the foil, making sure they're completely wrapped up so the butter doesn't drip out while cooking.
  • Grill for about 20 minutes, turning repeatedly. Bryce always starts the corn before the rest of the meat or meat substitutes being grilled, so get these going first. They'll be very hot and a little browned when finished, so give them time to cool before serving!


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