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Barbecued, Spiced Lime Corn on the Cob

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“There really is nothing like freshly barbaqued corn on the cob. Some people like to peel off the husks, but i think that they act as a natural protection and prevent the kernels from becoming dry and hard instead of tender and juicy like these.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pull the husks back from the corn, then remove and discard the silk. Rub each corn cob with a wedge of lime, then fold back the husks to cover the kernels.
  2. Cook over medium hot coals for about 10 minutes, turning frequently, until the corn is dark golden and the kernels tender.
  3. Mix together the salt and cayenne pepper.
  4. Pull the husks back away from the corn and sprinkle over the mixture. Serve with a wedge of lime for extra rubbing.

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