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Cajun Corn on the Cob<br />
Griff Odgers – ZI Dock (ZI-11)<br />
“You will never eat corn on the cob with butter, salt and pepper<br />
again. Ayyyyeeee!!!!”<br />
You pick the number of un-shucked ears of corn on the cob you<br />
want.<br />
• Place the un-shucked ears in a large bowl or ice chest big enough<br />
to hold them all. Cover the ears of corn with salt water<br />
• Let soak for a minimum of 2 hours<br />
• Using a charcoal or gas grill, heat the grill until hot<br />
• Place the ears of corn on the grill for approximately 20 t0 30<br />
minutes, turning every 5 minutes. (The husk will turn brown<br />
and the outer layers may burn. That is ok!)<br />
• Once the corn is done, remove it from the grill<br />
• Grab the silk ends and peal back exposing the corn on the cob.<br />
• The husk will remove very easily.<br />
Here is where you will experience the best corn on the cob you have<br />
ever had:<br />
• Take Hellman's Mayonnaise and spread it all over the corn cob<br />
• Then sprinkle with Tony Chachere's Original Creole Seasoning<br />
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