Barbecued Corn-on-the-Cob
Barbecued Corn-On-The-Cob is an easy dinner. Made with 1/4 c. mild salsa, 1 tsp. chopped fresh italian parsley, 2 small ears corn-on-the-cob, 1/8 tsp. salt and 1/8 tsp. pepper, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
In a small mixing bowl, combine salsa and parsley.
Preheat barbecue grill (use high setting if cooking with gas grill).
Cut two 12 x 19-inch pieces of aluminum foil.
Place corn in center of each piece and sprinkle with salt and pepper.
Spoon half the salsa mixture over each ear of corn; turn corn to coat.
Fold foil to enclose corn.
Place foil packets on preheated grill; cook for 10 minutes, turning every 2 to 3 minutes.
Carefully open foil packets and transfer corn to serving dish; serve immediately.
π· Perfect Pairings
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