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Corn on the Cob Coins


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.

  • Servings: 8

Source: Martha Stewart Living, August 2009


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


  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.

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