Last weekend I tried grilled corn on the cob. Peeled the husk back, de-silked them, pulled the husks back over them and stuck them in a cooler full of ice cold water for about 2 hours. Then grilled them on medium heat for about 45 minutes, turning every 10-15 minutes.
The husks will look burned, but the corn had an incredible flavor.
Monday, July 23, 2007
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