Barbecued Corn |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | 25 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 6 ears of corn | 1/2 cup (1 stick) butter or margarine | 3 tablespoons bottled barbecue sauce |
| 1/2 teaspoon salt | 1/4 teaspoon pepper | |
| 1 | Husk corn and remove silk. Place each ear on a double-thick sheet of foil. |
| 2 | Melt butter or margarine in a small saucepan; stir in barbecue sauce, salt, and pepper; brush over corn. Wrap foil around ears; twist ends to seal. Place in a large shallow pan. |
| 3 | Bake in hot oven (400), turning often, 25 minutes. Serve from foil wrappers. To cook corn outdoors, place foil-wrapped ears on grill over hot goals. Grill, turning often, 15 to 25 minutes, depending on temperature of coals. |