Preparation info
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By The Times Picayune Publishing Company

Published 1901

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Place the ears of corn, which have not been removed from the husks, in a hot oven, or, better still, if you can, in hot ashes, and let them roast for a half hour or more, until tender. Then take out of the oven or hot ashes and remove the husks and silk, and serve in the same manner as Boiled Corn.