CORN PACKETS RECIPES

Steps:

• Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F.
• Trim and partially shuck the corn. Use kitchen shears or a chef’s knife to trim the top of the corn, cut the tassels, and remove the first layer of husk.
• Roast the corn directly on the rack for 30 minutes. Place the corn directly on the oven rack and roast until the husk is brown and pulling away from the corn, about 30 minutes.
• Cool and shuck the corn before serving. Set the corn aside until cool enough to handle, about 5 minutes. Remove the husk and silk and serve.
• Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F.
• Shuck the corn. Remove the husk and silk from the corn.
• Roast the corn directly on the rack for 25 minutes. Place the corn directly on the oven rack and roast until golden-brown, about 25 minutes. Set the corn aside until cool enough to handle, about 5 minutes.
• Heat the oven to 375°F. Arrange a rack in the middle of the oven and heat the oven to 375°F.
• Shuck the corn and wrap in foil with butter. Remove the husk and silk from the corn. Wrap each ear of corn in a 6-inch piece of aluminum foil — add 1/2 tablespoon butter to each package if desired.
• Roast for 30 minutes. Roast the foil-wrapped cobs directly on the rack for 30 minutes. Set the foil-wrapped corn aside until cool enough to handle, about 5 minutes, before serving.

Steps:

• Cut cabbage into 8 wedges; place on a double thickness of heavy-duty foil (about 24x12 in.). Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper. , Fold foil around cabbage and seal tightly. Grill, covered, over medium heat until tender, about 20 minutes. Open foil carefully to allow steam to escape.