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Grilled Corn on the Cob

Reviewed: Aug. 8, 2012
I don't remove the husks until it is completely cooked. Prior to placing on grill I trim with scissors, the loose husk and cut the silk end flush, then totally submerge the complete ears in water for about an hour or more. Rotating on the grill until outer husk is burnt black, which is when the internal corn is perfectly cooked. Use oven mitts to peel off very hot husks and remaining silk. Now is time to add butter and salt, mmm.
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