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Roasted Corn Cob

If you read the internet, nothing says summer like grilled corn on the cob.  Where I'm from roasted corn is a year round thing starting with the rodeo in February, to the different monthly food festivals held during the months of April, June, and October, ending with fall sporting events.  Add in holidays, summer weekends, and any BBQ or picnic, fresh harvested corn on the cob roasted slowly in it's own husks and tightly wrapped in aluminum foil on the BBQ pit is most certainly not a summer food.

Depending upon where you grew up this "summer" favorite may or may be wrapped in foil. Foil doesn't really affect the flavor unless you are the few who prefer the charred treated on your corn like yours truly. Foil just makes for a less messy meal as roasted corn cobs are eaten straight from the cob while standing with butter dropping down your face, your arms, the husks onto your shoes and spicy seasoning stinging sunburnt and wind chapped lips.  Yum.

Grilled Corn on the Cob is a good starting point but with one crucial step missing. Corn cobs, husks and all, need to be soaked overnight for best results. Butter and seasoning before cooking is a personal preference. But don't skip the soaking!  It's the moisture that keeps the corn from drying out, the husks from burning, and creating the most tender kernels.

Scaled for Likability: Great
When grilling corn don't cheap out and only buy one cob per person.  The work is easy and the rewards are plentiful. If the grill is already going it is best to have extras as corn reheats great the next day or two and one cob simply won't be enough.

Grilled corn toppings are vast but must include butter. Other options are salt & pepper, chili powder & lime juice, lemon pepper & paprika, season all, and of Tony Chachere's. The sky's the limit.

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