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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Corn


6 ears fresh corn

1/2 cup unsalted butter, softened

1 1/4 tsp kosher salt

1 tsp fresh ground black pepper

3/4 tsp poultry seasoning


Peel back the husks of the corn, but do not remove. Remove all of the corn silk. Using a pastry brush, coat the corn kernels with the softened butter.

Combine the salt, pepper and Creole seasoning and sprinkle it evenly on the corn. Replace the husks to their natural position. Tear six 3-inch by 6-inch pieces of aluminum foil and wrap around the corn.

Prepare the grill. Cook the corn on direct medium heat for 20 minutes, turning every 5 minutes. Remove from the grill. Remove the husks and serve immediately, or hold in a 180 degree oven until needed.

Yield: 6 servings

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