Some like it hot — add a touch of chili powder to sweet corn
Published 07/29/2010, Grand Forks Herald
Joe Hanson doesn’t shuck his sweet corn. He throws it on the grill in the husk. He’s one of several area chefs I have been asking about the way they like to eat corn. Joe, who is a chef at Sanders 1907, says he learned from his boss, Kim Holmes, not to shuck the corn but to soak it in water for about an hour and then throw it on the grill.Word count: 569
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