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Thanks DAwn, next time we do corn I think we will give this a try. Usually we just stick it on the grill or in the toaster oven with a little salt and pepper, plus of course lots of butter. In a pinch the corn is put in the micro.
I've never made this, but let me tell you what I'm thinking.
I bet if you saved the liquid in a jar in the fridge (maybe strain out the fresh herbs?) and put new herbs and scallions and corn in every day, it would just get better and better.
Omg, does this sound good, Dawn! I'm definitely going to try it. Thanks!
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I've recently been using a method attributed to Tyler Florence. It seriously can't get any easier. Rinse/wet the husks (don't even have to soak). Directly onto the rack of a 350-degree oven. 30 minutes. And it's done.
Add butter, salt, whatever. It's so easy and it comes out perfect. I don't like it overcooked. Taking the husks and silk off after it's cooked goes much easier, too (once it's cooled enough, of course).
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