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BBQ corn
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Husk corn. Grill over medium heat turning freqently until brown. About 25 minutes. Remove from heat and baste with a mixture of equal parts of sour cream and mayonnaise mixed together. Sprinkle with a tiny amount of chili powder and then coat with grated parmesan cheese. Serve immediately. Be sure not to use too much chili powder as it will take away from the taste of the parmesan cheese.
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