Recipe - Grilled Corn And Black-Bean Salsa

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 nonmidwesterners
:)). 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: bruce@juliet.caltech.edu (Bruce Hietbrink). rfvc Digest V94 Issue
#182 Aug. 29, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip