Yum! This favorite roasted on the grill is just what you need on that beautiful summer night.
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4 medium ears of My Dad’s Sweet Corn (cut these into
chunks, depending on how big you want the
servings to be)
1 medium sweet red pepper, cut in 2 inch strips
1 medium green pepper, cut in 2 inch strips
2 Tbsp. fresh minced parsley
¾ tsp garlic salt
½ tsp celery seed
¼ cup butter, melted
In bowl, combine the vegetables, parsley and seasonings. Place on a piece of heavy-duty foil. Drizzle with butter and fold foil around vegetables. Seal tightly.
Grill covered, over med-high heat for 5-6 minutes on each side. Carefully remove foil. Yield: 4 servings