Jenise wrote:Just read this in a solicitation from California Ranch olive oil:
“A grill is the best vessel you have for cooking corn,” Andrew Schloss and David Joachim write in Fire It Up (Chronicle Books, 2011), where the recipe featured here appears. “Just start the fire and throw the cobs on, husks and all. Close the lid and sit back.”
The corn will take about 15 minutes, they add, including an occasional turn every five minutes or so. Schloss and Joachim pair their grilled corn not with butter – but with a flavored oil made from grilled tomatoes, olive oil, fresh herbs, garlic, and honey."
Karen/NoCA wrote: Does the husk come right off? I've been wrapping a damp paper towel around the corn and zapping just until I can smell the odor coming from the microwave. It stays moist and is so good, and I'm assuming the husk would do the same thing.
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