4 PK PRODUCT OF U.S.A., No. 1 GRADE
Fold back husks, leaving them attached at the base.
Fold husks back up and tie into place with butcher’s twine.
Soak ears in water for 1 hour.
Drain and dry ears of corn.
Preheat barbecue to medium.
Lay ears on grill, cover and cook 10 min. or so, turning regularly.
Cool 3 - 4 minutes, and remove kernels with a knife.
Transfer kernels to a shallow bowl, add chili pepper, parsley and shrimp.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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