Catholic Recipe: Corn Chunks
Instead of serving a whole ear of corn, this recipe calls for breaking up the cob into 3 or 4 portions.
Select tender, young ears of corn. Break each ear into 3 to 4 chunks. Roll in melted butter or margarine; sprinkle with salt and coarse black pepper. Wrap individual portions securely in double thickness of heavy aluminum foil. Grill directly on hot coals 10 to 12 minutes, turning once. Keep hot on grill.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965