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Warm Brussels Sprout Salad with Pomegranate
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Pull the husks back and down to the base of the corn (leave the husks attached). Remove and discard the silks.
Pull the husks back up around the corn and soak the ears in water for 15 minutes; this will prevent the husks from burning.
Grill corn over medium heat, turning often, until the kernels are tender and the husks are lightly charred, 8 to 10 minutes.
Remove husks, lather corn with butter and devour!
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