INGREDIENTS

INSTRUCTIONS

Buy the corn still in the husks. Strip back the husks without tearing
them off.  Pull out all of the silks and kind of scrub at the ear to
get the silks out (silks are the stringy parts for all of you
non-midwesterners :)). Pull the husks back up over the ear to
completely encase it. Soak the ears in a bucket of salt water
overnight. Take the ears directly from the bucket and put them on the
grill to cook. To eat, just pull back the husks and use them for a
kind of a handle, butter and enjoy.  The salt water acts both to salt
the ears and also to moisten them so  the corn doesn't dry out and burn
on the grill.  I've done this on  the small scale with just a few
friends but I've also seen it done  with a large group where all of the
ears were soaking in a large  plastic garbage can.  Other ways to do
this involve buttering the ear before grilling  rather than soaking in
the salt water and some people wrap them in  foil rather than grilling
them in the husks.  From: bruce@juliet.caltech.edu (Bruce Hietbrink).
rfvc Digest V94  Issue #182 Aug. 29, 1994. Formatted by Sue Smith,
S.Smith34,  TXFT40A@Prodigy.com using MMCONV.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip

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