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Basic Grilled Corn on the Cob

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Five spoons Anonymous on 5/29/2007 1:28:00 PM

Five spoons chowderboy from Wisconsin on 6/10/2004 1:49:00 PM

Your pointer about selecting fresh, moist ears is great. We buy them ropadside from the farmer here in WI. Cooking: I suggest soaking entire ear in salted water and cooking them over hot coals(without removing husk or silk) until tender. the leaves will slightly char and the corn will be deliciously steamed. Wear your garden gloves (wash them!)and peel back the outer leaves,removing silk too brush liberally with butter, use the leaves as your "handle" (we eat outside for this one!)

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