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Grilled Sweet Corn, Vidalias, And Tomatoes
8
Ears Sweet corn; still in the husk,
Soaked in water for 24 hours
Salt; to taste
Freshly−ground black pepper; to taste
1
3
2
1
3
1
/4 Cup Olive oil
Garlic heads
Vidalia onions; cut into 2" rings
0 Roma tomatoes; cut in half
Avocados; peeled, pitted, and sliced into 1/2" slices
/2 Fat; 0 Other Carbohydrates
Prepare the charcoal for the grill. Season the corn with salt and pepper.
Place the corn on the grill and cook for about 1 hour. Season the garlic,
onions and tomatoes with olive oil, salt and pepper. Wrap the garlic in foil
and place on the grill. Cook for 45 minutes or until the garlic is tender.
Remove from the grill and squeeze out the garlic cloves. Place the garlic in
a mixing bowl, and smash the garlic with a fork. Whisk in the melted butter.
Pour the melted butter mixture into a tall slender glass, (a glass the
length of the corn). Place the onions and tomatoes on the grill and cook for
4
to 6 minutes on each side. Season the avocado slices with salt and pepper.
Remove all the vegetables from the grill and place on a large platter with
the avocado slices. This recipe yields 8 servings.
Grilled Sweet Corn, Vidalias, And Tomatoes
328
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