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If we cook it indoors, that's my job. I put the cleaned corn in cold water, turn the flame up to high, and the moment it begins to boil the corn is done. Flame off. Tongs to remove the corn, which gets buttered and served.

If we grill it, my husband removes the silk (but I'll mention to him the option of leaving it in), smooths the husks into place, and soaks the ears in cold water for a good while. Then he grills them.

Fabulous both ways!

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