4
to 6 fresh ears of corn
2 T. margarine or butter
2 t. lemon juice
1 t. snipped fresh thyme (or ¼ t. if dried, crushed)
salt & pepper to taste
Peel
husks back, but do not remove. Using a stiff brush or your
fingers, remove silk from corn. Pull husks back up around corn.
In a large saucepan or container, cover corn (husks on) with cold
water. Soak for at least 1 hour. Drain, shaking corn to remove
excess water. Cover corn as much as possible with husks. If
necessary, tie the tips of the husks together with wet kitchen
string. Grill corn (with husks) on an uncovered grill directly
over medium-hot coals about 25 minutes or till tender, turning several
times. Carefully remove the husks and strings. Meanwhile, in a
small saucepan combine margarine or butter, lemon juice, and
thyme. Heat on the grill or stovetop till margarine is melted.
Brush mixture over the corn before serving and look out! YIELD:
4 to 6 side-dish servings.
