Peel the husks back from the corn and remove the silk.
Fold the husks back over the ears.
Float in an ice water bath in a sink for at least half an hour.
After removing from bath, open the husks and drizzle in a healthy glob of olive oil. Sprikle with sea salt.
Replace the husks once more.
Grill over mediom high (350) covered grill turning every ten minutes. Thirty minutes total. Husks will become quite charred.
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 4|
|Calories from Fat: 22 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 69.4mg||2 %|
|Potassium 550.8mg||14 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 33.3g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 175
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