Roasted Ears
By Kelly Leverett Breeden
Servings : 4
4 ears corn on the cob
1 stick butter
Spread a sheet of aluminum foil about fifteen inches long on counter. At one end of the foil place 1/8 inch slabs of butter all the way across. Sprinkle salt and pepper to taste on the butter. Take shucked corn on the cob and press down into butter. Roll corn up in the foil and twist the ends to seal. Place on grill over medium heat for approximately 45 minutes or until desired tenderness.
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