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| Prep Time: 1 hour | Cook Time: 15 minutes | Difficulty: Easy |
Visual Method
1) After peeling back shucks, soak corn in salt water for one hour.
2) Baste corn with Butter Infused Olive Oil before, during
and after grilling on extremely hot grill for 15 minutes (or until blackened).
Finish with Maine Lemon Sea Salt to taste.
