I'm doing a bit of magazine organizing right now, so you might start seeing scans from my magazine clippings. I've discovered a new trick to clip pages from my favorite periodicals. I use my gift wrap cutter (made by Scotch) to cut the pages out instead of the dangerous X-Acto knife that I used to use. It's quicker, cleaner, and safer and I can't believe I didn't think of it before.
Corn on the Cob Coins
- 8 ears of corn
- 5 to 6 tablespoons unsalted butter
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
Directions
- Preheat grill to high. Shuck 8 ears of corn, and cut each crosswise into 3/4-inch slices. Mound the corn coins on a large piece of parchment-lined foil.
- Scatter 5 to 6 tablespoons unsalted butter over corn, and sprinkle with 1 teaspoon coarse salt and 1/4 teaspoon freshly ground pepper.
- Fold foil to form a packet, crimping edges to seal. Grill, covered, for 15 minutes.
This recipe is from the August 2009 Martha Stewart Living issue. I cut it out of my magazine and realized that it is on her website. Martha, pretty much, does the magazine clipping for you.
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