Grilled corn

I grew up eating boiled corn in Missouri. I was hesitant to eat grilled corn. It really is good. I might like it better than boiled now just because of the variations in spices.

Open the corn husks and remove the silks.  Wash the corn and be sure to completely soak the husks. Season the corn. Tonight we used garlic powder, black pepper, and salt. Fold the husks back. Grill at 250-300 for about 30-40 minutes. Turn every 5 minutes. Spray the husks with water as cooking so it doesn’t burn or catch fire.

Butter after removing from the husks.

 

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