Fried Potato Surprise

1. 1

   A bucket filled with salt walter.

2. 2

   Pull back corn husks; remove the silk and replace the husks.

3. 3

   Tie each with kitchen string and soak in the salt water 15 minutes.

4. 4

   Place corn ears directly on the grill.

5. 5

   Cook until husks are brown, about 20 minutes for a large ear.

6. 6

   Test by pricking a kernel; the juice should be clear (not milky).

7. 7

   Do not overcook.

8. 8

   Slather with butter and salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.