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Nutrition Facts
Serving Size 1 (158g) Recipe makes 12 servings
Calories 151
Calories from Fat 8		(5%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7mg		0%
Potassium 375mg		10%
Total Carbohydrate 34.6g		11%
	Dietary Fiber 3.5g	14%
	Sugars 8.9g
Protein 4.2g		8%
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Easy Delicious Roasted Corn on the Cob

Recipe #118383 | 4½ hours | 4 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: The Big Cheese
Apr 21, 2005

They don't call them "roasting ears" for nothing. Forget everything you've been told about roasting corn on the cob, this is the easy and fool-proof way to roast that perfect ear. You should use a good charcoal grill (not gas) for the best flavor, the kettle kind is best. The husks and silks will come off with ease when the corn is cooled. Trust me, do NOT remove the husks and stuff butter or other junk in there, let nature do it's thing on the hot grill.

SERVES 12 (change servings and units)

Ingredients

12 ears corn on the cob, whole (not husked)
12 ounces beer
1/4 cup sugar
water
hot charcoal, grill

Directions

1
Dump your ears of corn into a large pot and add enough water to cover them. Add the can of beer and the 1/4 cup of sugar. Let sit in the liquid and soak for 4 to 6 hours.
2
Fire up the grill. Once coals are ashen, place your whole ears of corn onto the grill. Do NOT husk them or mess with them in any way.
3
Grill for 30-40 minutes, turning often for even cooking. Husks will be blackened.
4
Let ears cool enough so that you can handle them.
5
Peel off the husks and the silks will slide right off.
6
Reheat as necessary in a covered pan in the oven, or slice the kernels off the ears and mix with melted butter.