Gig Baldwin, a fourth-generation Austinite, offers this recipe that’s been s summer favorite in her family for generations: “My grandfather cooked this corn on campouts and used to tell us stories about how they did the same thing on the Chisholm Trail in the 1800s.”
Makes: 4
Ingredients
· 4 ears of fresh corn
· 2 sticks of butter
· Watkins salt and black pepper
Directions
Clean silk and husks from corn ears, wash thoroughly. Place them on a grille over an open fire, turning every minute or so to prevent from burning When ears appear cooked, remove and liberally butter each. Dust with salt and pepper. Serve hot with a meal.