libaby
@libabi
Corn cooked in a bonfire is a summer favorite that delights with its taste and aroma. Take fresh cobs, remove the outer leaves while keeping a thin layer for protection, and place them on hot coals. After 15–20 minutes, flip them, and in another 10 minutes, they’re ready — the kernels will be juicy and slightly roasted. Brush with butter, sprinkle with salt or herbs, and dig in!
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