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Summer Corn Puree Ingredients: 1/3 cup grapeseed oil. 1 tablespoon garlic, sliced thin. 3 tablespoon onion, sliced thin. 4 cups corn kernels. 1⁄2 teaspoon salt, kosher
Spread the herbed garlic all over the corn. Fold the husks back over the corn and tie the tops with string. Wrap the corn in foil. 3. Grill the corn over moderate heat, turning, until the kernels feel tender, 15 minutes. Remove the foil. Grill the ears over moderately high heat, turning, until the husks are nicely charred, 5 minutes, then serve.
Grill the corn over moderate heat, turning, until the kernels feel tender, 15 minutes. Remove the foil. Grill the ears over moderately high heat, turning, until the husks are nicely charred, 5 ...
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When roasting or grilling corn on the cob, the cook can first peel the husk back to rub the corn with oil or melted butter, then re-secure the husk around the corn with a string. [5] Corn on the cob can also be microwaved for 3 to 4 minutes still in its husk. [6] Common condiments and seasonings for corn on the cob include butter, salt, and ...
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The sons of Manuel Dukes, who was born in rural Orangeburg County, South Carolina around 1875, became noted pitmasters in the area and catered events which became a family business. [1] The Dukes were of German origin, and historians have suggested that this may have influenced their use of mustard-based barbecue sauce, something which became ...
"Yellow barbecue sauce" made with a mustard base is unique to South Carolina barbecue and has roots in the mass immigration of Germans to the area in the mid-1700s. [111] For barbecue in the United States, each Southern locale has its own variety of barbecue, particularly sauces. In recent years, the regional variations have blurred as ...