---------- Recipe via Meal-Master (tm) v8.01

     Title: Grilled Corn On The Cob
Categories: Veg-cook, August
     Yield: 1 servings

       x  Corn on the cob

 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: [email protected] (Bruce Hietbrink).  rfvc Digest V94 Issue
 #182 Aug. 29, 1994. Formatted by Sue Smith, S.Smith34, [email protected]
 using MMCONV.

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