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Usually we'll leave enough of the husk to keep the corn from burning too much, but if we're feeling prissy we'll cover them in aluminum foil, cutting the foil lengthways down the lenght of the cob...they seem to stay juicier that way, but you don't get much of the 'grilled' flavor. Either way, we always coat them in butter and Tony Cachere's creole seasoning. That stuff is 'da bomb'.
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