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Grilled Fresh Corn-on-the-cob

Enjoy crisp, sweet summer corn as a finger food.

Husk and remove silk from corn then wash.
Cut ears of corn into rounds about 1 inch thick, brush with olive oil, sprinkle with TEXAS TRADITIONS Texas Hot Salt.
Cook on a medium-hot grill, cut sides down, approximately 2 minutes each side.
Serve as an hors d'oeuvre - Yum! Make several they go fast!



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