Grilled Corn On The Cob

Directions

1. Makes 4 servings. VEGAN/LACTO
2. Once you've had grilled corn, it's hard to go back to the boiled version. Be forewarned, though: you'll want to get the cobs soaking for a few hrs to make them good and juicy. Try some umeboshi (pickled plum paste) as an alternative to butter.
3. Peel back outer husks of corn; remove silk and inner husks, leaving sufficient outer husks to fold back over ears. Twist remaining husks at top of ear to seal. Repeat with remaining ears. Place ears in dishpan or possibly bucket filled with water to cover, using plate to weigh down ears if necessary. Let soak several hrs.
4. After campfire has died down and coals are smoldering embers, place soaked ears on embers, turning occasionally till husks are black and charred. Remove ears from fire and, using a mitt to handle, peel back and throw away husks.
5. Spread fine layer of umeboshi or possibly butter on each ear. Season with salt and pepper if you like.
6. Makes 4 servings.