The Daily Gazette
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Food

Soak your corn, then throw it on the grill

Soaking ears of corn lets them steam to perfection on the grill.
Photographer: Marc Schultz
Soaking ears of corn lets them steam to perfection on the grill.
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“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Today, assistant professor David J. Wixted offers the second of four vegetarian-style dishes that can be cooked outside — grilled corn on the cob. Fire and water mix perfectly when David J. Wixted roasts corn on the grill. “The trick with this is you have to soak it, husk and all,” Wixted said. ...


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