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Re: yummy twist on grilled corn
I love grilled corn, but I prefer to wrap mine in foil too. I baste mine with a butter sauce that includes melted butter, salt, ground black pepper and a good dose of Tony Chachere's Famous Creole seasoning.
I shuck the corn, and save the outer husks. I baste it and wrap the husks back around the cob, then wrap in foil. Slow grill this on the top shelf of my pit for 30-40 minutes then baste again before serving. Mmmm, its so good.
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