Best Grilled Corn

It was 1967. I was in college. A student from Iran did a barbeque.

Fresh corn no husk. Charcoal in the grill. Remove the grate. Lay the corn
in the ashes. Yes! Right in the RED HOT ashes! Then with tongs begin
turning the corn. About ten ears as I remember. Turn the one on the left,
then work toward the right turning each ear, one right after another.
Never stop until corn is done.
The time I'm not sure of. Try 7-10 minutes.

He had a mason jar filled with salt water. After the corn was done he
plunged the corn in the salt water to wash the ashes off. Butter, salt and
pepper then eat your fill.

The caramelized corn was wonderful. [ I did it once a few years later. I
use a hot water spray to wash the corn. That worked a bit better.]

I hope some of you try it.

Best regards,

Stan-

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