Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)
Corn on the Grill
2 ears of corn for each person
1 T. butter for each ear of corn
3 T. crushed ice for each ear of corn
Aluminum foil or foil pockets
Salt to taste
Husk corn and rinse. Heat grill to 350ºF. Cut a rectangle
of aluminum foil large enough to wrap each corn cob twice. Place each corn
in the center of foil with the shiny side in. Add 3 tablespoons crushed ice
and 1 tablespoon butter. It's important to wrap the corn with the aluminum
foil so that the edges of the foil are crimped and sealed securely so that
as the ice melts, the liquid will be retained in the foil pocket. Make an
envelope with the foil and double fold the edges, then place the seams on
the top. Place the corn pockets on the hot grill and cook for 30 minutes or
so, turning over half way through cooking time. (Length of cooking time will
vary depending on the tenderness, variety and age of the corn - some types
of corn may be done in half the time).
