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Grilled Corn on the Cob
Reviews:
July 04, 2006

I took off the silk of the corn and submerged the corn (with the shuck still on) in water for a couple of hours. I then pulled back the shuck just enough to brush on some melted butter with seasoned salt. I put the shuck back over the corn and covered it tightly with foil( shiny side facing in) I put it on the pit for 40 to 45 min. turning every 5 min. and it turned out very tender. Everyone loved it.

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