6 ears of corn 1/2 cup light olive oil Kosher salt Fresh ground black pepper
Shuck corn. Preheat grill to 350º. Coat corn in vegetable oil and season liberally with kosher salt and ground pepper. Place a large sheet of tin foil directly on the grill. place ears of corn on the tin foil. Close the lid, and turn corn a quarter turn every 3 minutes for 12 - 15 minutes, or until kernels are puffed and carmelized in places. Serve.
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