Soak corn with husk on in large container of water. After a minimum of 1 hour soak, remove from water and place on hot bbq 500 degrees is a good start. Turn every 5 min remove after 20 min. Let cool then peel the husk back to create a handle.
For toppings, the possibilities are endless but here are a few chosen options:
- BBQ sauce and smashed salt and vinegar chips
- Siracha and sesame seeds
- Lime and grated parmigiana
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