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Corn on the Cob Coins

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    These disks of fresh corn are cooked in a foil packet on the grill. Seasoned with salt, pepper, and butter, the corn steams inside the packet and the kernel edges brown, taking on a roasted, nutty flavor.
    Martha Stewart Living, August 2009
    • Yield Serves 8
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    Ingredients

    • 8 ears of corn
    • 5 to 6 tablespoons unsalted butter
    • 1 teaspoon coarse salt
    • 1/4 teaspoon freshly ground pepper

    Directions

    1. Preheat grill to high. Shuck 8 ears of corn, and cut each crosswise into 3/4-inch slices. Mound the corn coins on a large piece of parchment-lined foil.
    2. Scatter 5 to 6 tablespoons unsalted butter over corn, and sprinkle with 1 teaspoon coarse salt and 1/4 teaspoon freshly ground pepper.
    3. Fold foil to form a packet, crimping edges to seal. Grill, covered, for 15 minutes.

    Recipe Reviews

    Reviews (1)

    • Magrit1115
      17 Aug, 2010

      Do you then eat the cob with the kernels? It seems rather difficult to cut all the kernels off each "corn coin" in order to eat them.

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