Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 213 :: AT THE GAME
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FIREMAN'S CORN
Source: BBQ USA by Steven Raichlen (Workman Publishing, 2003)
Method: Direct Grilling
Serves: Makes 8 ears
Advance
Preparation: 
4 to 8 hours for soaking the corn
Category: Vegetarian
Ingredients:
1/2 cup sugar
Coarse salt (kosher or sea)
8 ears sweet corn in the husk
8 tablespoons (1 stick) butter, melted
Freshly ground black pepper
Cayenne pepper (optional)

Other Items Needed:
Bags of ice (optional)
Insulated rubber gloves (optional)


Directions:
Combine the sugar with cup of salt and 1 gallon of water in a large pot or clean bucket and stir until the salt and sugar dissolve. Cut off the stems and inch of the tip of each ear of corn and remove any protruding silk. Place the ears in the brine, stem end up. Let the corn soak for at least 4 hours or long as 8 hours in the refrigerator. If the corn wont fit in the refrigerator, keep it cold with bags of ice.

Set up the grill for direct grilling and preheat to as hot as possible. When ready to cook, place the soaked corn on the hot grate and grill until the husks are charred and blackened, 5 to 8 minutes per side (20 to 32 minutes in all.)
Wearing clean gloves or using a stiff bristle brush, strip the charred husks off the corn. Roll each ear of corn in the melted butter. Season with salt, black pepper, and cayenne, if using, and serve at once.
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