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Grilled Corn in the Husk

Time 1 hour
Yields Serves 12
Grilled Corn in the Husk
1

Remove the silk from the end of each ear and any loose leaves on the husks to avoid flare-ups while grilling.

2

Place the corn in the sink or a large tub, completely cover it with cold water and soak the corn for at least 2 hours.

3

Meanwhile, prepare a very hot grill. Remove the ears from the water and drain them of excess liquid with a few good shakes before setting them on the grill. If you have limited grill space, keep the corn soaking until there is room on the grill for them.

4

Place the corn in tight rows directly on top of the fire. Turn the corn every 5 to 10 minutes. Large ears of corn will need about 40 to 45 minutes of cooking time. If you like a bit of char on one side of the ear, leave one side of the corn exposed to the fire an extra 10 to 15 minutes.

5

Keep the corn warm in a large roasting pan covered with foil. When cool enough to handle, tear away the husks or peel the husks back to use as a handle. Brush the ears with the melted butter and salt to taste.


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