GRILLED CORN ON THE COB:

Start with six ears of fresh sweet corn. Husk and trim the ears as necessary. Wipe with dry or damp terry cloth to remove strings. Place in a 9x12-inch baking pan.

Mix together 1/4 cup soy sauce and 1/4 cup extra virgin olive oil. Pour sauce over the ears of corn. Place ears of corn on a medium heat gas grill. Reserve the remaining sauce in the pan.

Turn each ear of corn as needed after first basting with the leftover sauce in the baking pan.

Note: Baste first and then turn.

Continue this process until most of the corn kernels are brown. Try to use all the leftover sauce.

Remove ears from grill to the same pan with the sauce.

Do not add butter or salt. Those are unnecessary.

EAT & ENJOY!

Submitted by: Judy Campbell