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Old 08-06-2008, 12:59 PM   #31
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Join Date: Oct 2007
Location: Mooresville, NC
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Originally Posted by pacanis View Post
Geez, when I said for AC to do that instead of using foil I was only kidding. I had no idea it was actually a method . Cool
Pacanis I do the use the husks all the time. I do seal them in foil if they are going in the oven, more for storage after cooking and mess prevention, but on the grill, it's husks only.

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Old 08-06-2008, 03:51 PM   #32
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Okay, I told you all that I would give that lime juice, cumin, chili powder concoction a try and I did. Melted the butter,mixed in all the ingredients and slathered it on one ear of corn. Only one! It was very good, but I couldn't taste the corn at all. There was no point putting on corn at all. I could mix that in mashed potatoes and it would have been delicious. Sorry, guys. I will always be a corn purist (butter and salt only) as long as Michigan keeps growing that fantastic corn!

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Old 08-06-2008, 04:02 PM   #33
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I add sugar to the boiling water. Then just salt, pepper and butter.
I always make extra because I love it the next day, cold, plain, eating it over the sink. - guilty pleasure!

We eat only white, or cream & sugar (white/yellow mix)

One of the +s living here is local growers have fresh corn almost year round. YUM, YUM!


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