grilled

Ingredients

• Corn on the cob, shucked
• 1/2 cup of salt
• 1/2 cup of sugar
• Butter, softened

Directions

1. To keep the corn from getting tough on the grill, first brine the corn.  Use 1/2 cup of salt and 1/2 cup of sugar per gallon of water for the brine.  Brine at least 30 minutes, but no more that 6 to 8 hours.
2. Clean and preheat grill
3. Place ears of corn on the grill and cover.  Rotate corn every 2 minutes such that it cooks evenly all the way around.
   

Ingredients

• 6 large Portobello mushrooms
• 3 cloves garlic, cut into matchstick slivers
• Marinade:
  • 3 T Dijon mustard
  • 3 T A.1.
    

Adapted from the Noteworthy cookbook from Ravinia.