Remove heavy outer husks from corn; pull back the inner husks but do not remove from the cob. Cover corn and husks in water for 30 minutes. It?s important to get the inner husks underwater; this will prevent them from burning later on.
Drain the corn and pat the corn dry. Pull the inner husks back over the corn.
Stir together in a small mixing bowl the tea, oil, vinegar, maple syrup, garlic, salt, and pepper. Set aside, we will use this later.
Grill the corn on medium heat (325?) for about 20 minutes (depending on the heat). Carefully pull back the husks but leave them attached, and baste with the vinegar mixture we set aside earlier.
Baste all side of the corn and then pull from the grill.
Serve immediately and leave the husks attached.
Husks are not eatable.
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 6|
|Calories from Fat: 114 (20%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 0mg||0 %|
|Sodium 50.6mg||2 %|
|Potassium 419mg||11 %|
|Total Carbohydrate 106.2g||31 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 95.8g|
|Protein 13.3g||19 %|
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Calories per serving: 574
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