Recipe of the Week

Recipe of the Week
Barbecued Corn on the Cob



  • 1 1/2 dozen ears of corn

FIRE ENGINE RED SAUCE: (Great barbeque sauce for any meat)

  • 1 stick butter
  • 2 large garlic cloves, finely chopped
  • 1 medium onion, finely chopped
  • 1 small green pepper, finely chopped
  • 4 cups tomato juice
  • Juice of 3 lemons
  • 1/3 cup dark molasses
  • 1 tsp dry mustard
  • 1 tsp cayenne pepper
  • 1 tsp celery seeds


  • 1 stick soft butter
  • 1/4 cup finely chopped scallions



  • Soak the unhusked corn in water to cover for about 2 hours. Remove the darker outer layer of husks from the cobs. Gently peel back the inner husks, but do not pull them off. Then remove the cornsilk.
  • Brush each ear liberally with Fire Engine Red Sauce or Green Onion Butter, pull the husks up to rewrap the cobs, and secure the husks at the tips with wet twine or thin wire.
  • Place the corn on the grill and cook over hot coals for about 30 minutes, turning occasionally.


  • Melt the butter in the bottom of a medium size heavy saucepan over low heat, add the garlic and onion, and sauté for 5 minutes. Raise the heat, stir in the remaining ingredients, and bring the mixture to a simmer. Simmer uncovered, stirring occasionally, for 2 hours or until sauce is thick.


  • mix 1 stick soft butter and 1/4 cup finely chopped scallions

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