Tuesday, May 17, 2011

Corn and Potatoes on the Grill

Corn: Fry fresh corn cut from the cob with one finely slices jalepeno in about 2 TBSPs butter per each ear fried.

Potatoes: Wash, cut down the center, and place about 2 TBSPs butter in each. Wrap in foil. Grill on high for about 20 minutes. Be sure to turn 10 minutes in so the skin fries in the butter on both sides to yield a crisp outer layer.

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