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Grilled Corn on the Cob

Reviewed: Aug. 27, 2011
After living in Greece and seeing first hand a lot of street vendors cooking corn on small grills, I use this method: Heat the grill to 300º F. Peel back husks and scrub off silk with a brush in the sink. Coat each ear with olive oil or butter, (spread the butter cold or warm it up and brush it on) I prefer olive oil. Fresh ground pepper to taste. I don't add salt. Fold the husks back to form a handle. Some people use rubber bands to hold the husks together, I've seen street vendors do a decorative weave to the husk. Bread ties or vegetable bands work too. Use these "husk Handles" to move the corn around and rotate them every 5 to 7 minutes. Some ears cook faster because it has thinner cob and or corn. Place the ears on the grill so the husks hang over and outside the grill edge and towards you. Close the grill over the corn while it cooks. Husks stay cool and green. I usually like my corn browned good, with the grill marks. Takes around 30 minutes at 300º. Every grill is different. Get a dial type oven thermometer if your grill isn't already equipped. If you're handy you can buy a grill thermometer at home improvement stores and drill a hole for it. Helps a lot and it allows me to cook a lot of things on the grill with more confidence in the outcome. Cut off the husk ends and serve, or trim the husks down to a few good strong pieces with shears, add a corn holder to the other end and serve.
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