To Cook Ears In The Husk: Remove large outer husks. Turn back inner husks and remove all silk. Replace inner husks over ears and soak ears in cold water for about 1 hour. Remove ears from water and shake off excess. Place ears on grill about 4 to 5 inches above hot coals. Turning frequently, cook for 15 to 30 minutes or until tender. Serve with Seasoned Butter (see below).
To Cook Ears In Foil: Remove husks and silk. Place individual ears on double thicknesses of heavy duty foil. Top each ear with 1 tablespoon Seasoned Butter(see below) fold foil around ears, sealing securely. Place ears on grill about 4 to 5 inches above hot coals. Turning occasionally, cook for 10 to 15 minutes or until tender.
This Grilled Corn-On-The-Cob recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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