COBB GRILL SNACK RECIPE,
Grilled Corn with Pesto Butter
4-6 Pieces of Corn (on cob)
4 Tsp Basil Pesto (from store)
7 oz Butter
1 Red Chili (optional, for spice)
Salt and Pepper
Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Griddle and Dome Lid on COBB Grill and let heat up for at least 5 minutes.
- Let the butter warm to room temperature and combine 4 Tbsp of pesto with the butter, mix thoroughly. Add finely sliced red chili to mix, if desired.
- Place corn on the Griddle and turn every few minutes until corn is chard.
- Serve with plenty of pesto butter and salt and pepper.
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