Grilled Sweet Corn, Vidalias, And Tomatoes Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8 Ears: of sweet corn, still in
The husk, soaked in water
For 24 hours,
Salt and pepper,
1/4 cup: Olive oil,
3 Heads: of garlic,
2: Vidalia onions, cut into
2 Inch: rings,
10: Roma tomatoes, cut in half
3: Avocados, peeled, pitted and
Sliced into 1/2-inch slices,
Directions:
Prepare the char coals for the grill.
Season the corn with salt and pepper. Place the corn on the grill and
cook for about 1 hour. Season the garlic, onions and tomatoes with
olive oil, salt and pepper.
Wrap the garlic in foil and place on the grill.
Cook for 45 minutes or until the garlic is tender.
Remove from the grill and squeeze out the garlic cloves. Place the
garlic in a mixing bowl, and smash the garlic with a fork.
Whisk in the melted butter.
Pour the melted butter mixture into a tall slender glass, (a glass the
length of the corn).
Place the onions and tomatoes on the grill and cook for 4 to 6
minutes on each side.
Season the avocado slices with salt and pepper.
Remove all the vegetables from the grill and place on a large platter
with the avocado slices.
Yield: 8 servings
EMERIL LIVE SHOW #EMIA57
Source from luhu.jp
Season the corn with salt and pepper. Place the corn on the grill and
cook for about 1 hour. Season the garlic, onions and tomatoes with
olive oil, salt and pepper.
Wrap the garlic in foil and place on the grill.
Cook for 45 minutes or until the garlic is tender.
Remove from the grill and squeeze out the garlic cloves. Place the
garlic in a mixing bowl, and smash the garlic with a fork.
Whisk in the melted butter.
Pour the melted butter mixture into a tall slender glass, (a glass the
length of the corn).
Place the onions and tomatoes on the grill and cook for 4 to 6
minutes on each side.
Season the avocado slices with salt and pepper.
Remove all the vegetables from the grill and place on a large platter
with the avocado slices.
Yield: 8 servings
EMERIL LIVE SHOW #EMIA57
Source from luhu.jp
Tags
Emeril