Every Wednesday at 7:45 am, Conrad & Kacie will try something new! If you want Conrad & Kacie to try something weird YOU like then click on the post below and comment your wonky combo!
Today, Conrad & Kacie are trying a BBQ favorite with a little something different.As requested by Andree Vanconant from Clyde, they will be trying corn on the cob with mayo, something the Vanconant’s do on camping trips. Conrad and Kacie are always looking for more Edible Bravery submissions, send yours in today!
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Edible Bravery today! We are trying corn on the cob with mayonnaise thanks to Andree Vanconant from Clyde! Apparently it’s a camping tradition. Submit your entry through WBTI.com!
Posted by 96.9 WBTI on Wednesday, December 6, 2017
Ingredients:
- Corn on the cob
- 1 tbsp garlic salt
- 1 tsp garlic powder
- pepper
- 2 tbsp parsley
- 1 tbsp of butter (about 1 tbsp for each corn on the cob)
- 1 tbsp of mayonnaise
Directions:
Preheat your oven to 425º (You don’t need to do this before prepping the corn)
Melt your butter. Add the garlic powder, garlic salt, pepper to taste, and parsley. Mix with the butter.
Shuck your corn and get out a sheet of tin foil. Place the corn cobs in the middle (you will eventually wrap your corn cob(s) in the tin foil and refrigerate.) Using a marinade brush, baste the corn in your butter mixture. When all the butter is gone (yes it will puddle at the bottom,) wrap up, place on a plate and stick in the fridge for one hour. Flip the corn after 30 minutes.
Bake your corn in the oven wrapped in tin foil for about 30 minutes. (Check after 20.)
When done, add the mayonnaise to the corn as if it were butter. There should be plenty of melted butter already on the corn.
Enjoy!
