Ingredients:
7 -8 ears of fresh corn on the cob
1 lb butter, softened
3 teaspoons cayenne pepper
1 1/2 teaspoons salt ( or to taste)
2 teaspoons crushed hot red pepper flakes ( or to taste)
1 tablespoon dried thyme
1 tablespoon dried basil
1 teaspoon dried oregano
2 tablespoons minced fresh garlic
2 tablespoons Worcestershire sauce
Directions:
Carefully remove the “silks” from the cornhusks (keeping the husks intact).
Place the corn cobs with the silks removed in a large pot of COLD water (the corn should be completely covered with the cold water).
Soak the corn for 1 hour.
In the meantime prepare the cajun butter, by mixing all of the cajun butter ingredients together, adjusting ingredients to taste).
Remove the corn from the water and shake off any excess moisture.
Pull husks back gently.
Smear the butter (with your hands) over all sides of the corn.
Pull the husks back over to cover corn.
Place the corn on a baking tray large enough to hold the cobs.
Preheat only ONE SIDE of the barbecue to 275 degrees or to low temperature.
Leave the other side of the grill off.
Place the corn on the tray onto the side of the grill that has NO heat.
Close lid, and cook the corn for about 30 minutes (the corn kernels will turn a bright yellow colour, and the butter will be fully absorbed into the flesh of the corn).
Remove from the grill and serve immediately.
DELICIOUS!
Servings: 7-8
Time preparation: 60 min.
Time total: 90 min.