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Wikibooks
Corn on the Cob with Husks
Corn can be roasted over the fire or on the grill without using tinfoil by simply leaving the husks on. Soaking in advance prevents the husks from burning. Each ear of corn serves 1.
Ingredients
ScaleNo serving count in the source — scale by factor
- corn on the cob, husks left on
- butter, optional
- salt, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Carefully peel back husk without detaching it and remove silk.
Replace husks and soak ears in cold water for ½ hour.
Place corn on grill or on a rack above an open fire.
Cook for about 15 minutes, turning occasionally to ensure even cooking.
Serve with butter and salt.