Description Edit

This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hager estate in Canton, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Rinse corn and drain well.
  2. Mix butter, garlic, basil, cumin, black pepper and chili powder in container.
  3. Place corn on individual skewers and brush corn with vegetable oil and place on the edge of the hottest part of the grill then cook slowly for 10 minutes.
  4. Place two halves corn on a serving plate and brush each half with ½ tablespoon butter mixture and serve immediately.
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