Recipe courtesy of Tom Thompson
Dip in the Sea
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- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 20 min
- Cook: 20 min
- Yield: 1 bag of corn, plan on 2 ears per person
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 80
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 131 mg
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Inactive: 20 min
- Cook: 20 min
- Yield: 1 bag of corn, plan on 2 ears per person
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 80
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 131 mg
Ingredients
Directions
- Assuming you live by an unpolluted body of salt water, soak bag full of corn in the water for 15 to 20 minutes or soak bag in regular salted water.
- Preheat grill.
- Place unhusked corn on grill and turn to brown husks evenly. When husks begin to char, the corn should be done. Pull 1 off and check. If not done, replace husk and return.
- Serve with salt, pepper and lots of butter.
- Place a chilled stick of butter on a dish and let each person rotate their huskless cob lengthwise.
- A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
