2 ears shucked corn
1/2 pound butter
4 cloves garlic - minced
1 1/2 cup freshly grated bread crumbs
Fresh parsley, salt and pepper to taste
1 re-sealable plastic bag
Shuck corn. Melt the butter in a flame proof dish and add minced garlic. In a separate shallow dish combine bread crumbs and seasonings.
When the butter is melted roll the corn in the butter. Then roll corn in the bread crumbs mixture. Place in a sealed plastic container. Save the garlic/butter sauce in separate container.
BBQ the corn for 8-10 minutes or until bread crumb crust is golden brown. Melt the remaining butter garlic mixture and drizzle onto bbq’d corn cobs.
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- Pit Master
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