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Recipes  |
Buttery Hickory Salt Corn on the Cob
6 ears yellow and white corn cobs 2 tablespoons Hickory Salt 6 tablespoons butter 2 tablespoons red vinegar Cracked Black Pepper to taste Directions: 1. Peel back husks keeping them attached remove silk and soak corn in cold water for 30 minutes 2. Set grill to high heat and lightly oil cooking grate 3. Melt butter and mix with hickory salt and pepper 4. Peel back husks again and brush each ear with 3/4 of the hickory butter 5. Replace husks, and place directly on grill for 3-4 minutes per side 6. Remove from grill, peel back husks and brush with the rest of the hickory butter |
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