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Grilled Herbed Corn

grilled corn

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  • 12 ears fresh corn with husks
  • 6 tablespoons butter, softened
  • 2 teaspoons onion salt
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves


  1. Grill Directions: Carefully pull back husk of each ear of corn; remove as much silk as possible. Pull husks up around each ear; tie top of husks securely with thin piece of husk or string. Soak wrapped corn in large pan of cold water for at least 2 hours.
  2. Heat grill. Drain corn. When ready to grill, place corn on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 20 to 30 minutes or until tender, turning occasionally.
  3. Meanwhile, in small bowl, combine butter, onion salt and thyme; blend well. Serve with corn.


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