2 ears of corn for each person
1 tablespoon butter for each ear of corn
3 tablespoons crushed ice for each ear of corn
aluminum foil or foil pockets
salt, to taste
- Husk corn and rinse. Heat grill to 350F.
- Cut a rectangle of aluminum foil large enough to wrap each corn cob twice. Place each corn in the center of foil with the shiny side in. Add 3 tablespoons crushed ice and 1 tablespoon butter.
- It's important to wrap the corn with the aluminum foil so that the edges of the foil are crimped and sealed securely so that as the ice melts, the liquid will be retained in the foil pocket. Make an envelope with the foil and double fold the edges, then place the seams on the top.
- Place the corn pockets on the hot grill and cook for 30 minutes or so, turning over half way through cooking time. (Length of cooking time will vary depending on the tenderness, variety and age of the corn - some types of corn may be done in half the time).