This crunchy, salty, sweet, savory coating will make people swoon-it’s that good. This corn makes a perfect pairing for Japanese-Style Barbecued Baby Back Ribs.
In a hurry? Instead of poaching the corn, microwave up to four unhusked ears at a time on high until the kernels are crisp-tender (you’ll need to pull the husk down to check), about 4 minutes. Cool slightly, then remove the husks and silks.
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Loved it, but halved the butter.
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