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I grew up in Michigan and I still remember and love the taste of fresh Michigan sweet corn. However, having lived in the Garden State for the past twenty years or so, I’ve come to appreciate and look forward to Jersey-fresh corn every summer. Simply boiled in a pot of hot water with husks removed, or soaked in water and then grilled with husks intact, there’s nothing better than fresh corn on the cob slathered in butter and seasoned with salt and pepper. Here’s a recipe I discovered by Steven Raichlen for Mexican Grilled Corn. It’s a new take on corn on the cob that’s very easy to make and super delicious! You don’t even need a charcoal grill… I make it on a grill pan on my electric stove. (VIDEO)

Mexican Grilled Corn

Peel back the corn husks (like peeling a banana) and tie with butcher's string before grilling on a charcoal grill or a grill pan on the stove top.

Primal Grill's and Barbecue University's Steven Raichlen