1/4 C. Kosher Salt

1/8 C. crushed garlic

1/8 C. coarse black pepper

1 quart beer

 

Place corn in an ice chest; remember to leave the husks on the ears. Add salt, pepper & garlic. Pour beer over top. Cover with bagged ice. Set aside overnight. Preheat grill to 200 degrees F. Place corn on rack. Cook indirect for 1 hour, turning every 20 minutes or so. Kernels should give easily under pressure when done.

 

Yield:

Calories:

Fat:

Fiber: