Roasted Camp Corn

Name: Roasted Camp Corn
Ingredients: 6 ears fresh yellow corn with husks; 1/4 cup butter; 1 teaspoon dried basil; 1 teaspoon sweet pepper sauce; 1/2 teaspoon Creole seasoning; 1/4 teaspoon black pepper

6 ingredients

5 steps

Ingredients

6 ears fresh yellow corn with husks
1/4 cup butter
1 teaspoon dried basil
1 teaspoon sweet pepper sauce
1/2 teaspoon Creole seasoning
1/4 teaspoon black pepper

Directions

1

Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn, and dry with paper towels. Set aside.
2

Melt 1/4 cup butter in a small saucepan over low heat. Stir in 1 teaspoon basil and next 3 ingredients, stirring until blended.
3

Brush corn evenly with butter mixture. Pull husks back over corn.
4

Grill corn, covered with grill lid, over high heat (400° to 500°) 25 minutes, making quarter turns every 6 to 7 minutes. Pull back husks before serving.
5

Note: For testing purposes only, we used Pickapeppa Sauce for sweet pepper sauce.