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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
Corn on the Cob Coins

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.

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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