Steve B wrote:
> I have to admit, when I go to a fair that sells these, I can go
> through six of them and two pounds of butter.
>
> What's their secret, besides a $$$$ motorized oven? How would I
> recreate that at home on my Vermont Castings grill?
>
> (Notice I stayed PC and avoided the barbecuers by using GRILL?)
>
> Steve
>
> visit my site http://cabgbypasssurgery.com watch for the book
>
> A fool shows his annoyance at once, but a prudent man overlooks an
> insult.

Here's how we do it:

Soak the corn in a container of salt water (or salted water) for several
hours.
Place on a hot, lidded grill, (charcoal, gas, wood flame, the heat source
shouldn't matter)
Cook about three minutes on a side, treating the corn as if there were four
sides.
Peel husks off carefully as steam will escape as soon as you get to the
corn.

Add what you like in terms of butter, salt, pepper, other seasonings, and
enjoy.

Keith



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