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FWIW, grilled corn is an old Indian (Native American) way of cooking in. I have an old recipe from the cookbook “The Feast of Santa Fe” for “Green Corn with Lime Butter”. I remember seeing something similar for sale from pushcarts in Mexico in the 1960s.

When I cook corn (usually 6 or 4 ears at a time), I’ll usually boil it by itself or cook it in the Cajun/Creole seafood boil with crabs, shrimp, potatoes and smoked sausage. Dat way it picks up da flavors of da seafood & sausage long wid da spices & salt.
;-)

C.J.V. - ain’t done dat in 4 or 3 weeks now because of dat BP blowout, me
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