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Smoked/Grilled Corn


3 dozen ears of corn; shucked
peanut oil

1. Shuck fresh corn 2. Brush with peanut oil 3. Sprinkle with salt and cayenne 4. Cook on the hot spot of grill until golden, turning as necessary I use a Brinkmann's Pro. The thermometer on the smokin' side says 225F. The infamous hot spot is hotter. Around 400F. I have filled the entire thing with corn (3 dozen ears) and just keep marching towards the hot spot as you pull off the cooked corn. They should be in a single layer so that they cook and are exposed to the smoke evenly. It takes about 25 minutes for the first ears to get done. Rotate the corn on the hot spot once half way through so it doesn't burn. The rest go faster as they have been pre-warmed. Throw a handful of this into your regular salsa and your lips be smackin' double time. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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