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© Meredith Corporation. All rights reserved. Used with permission.
(12 ears of corn)
Peel back corn husks, but do not remove. Discard silks. Soak in cold water for 15 minutes; pat dry.
In a small bowl, combine oregano, thyme and tarragon; set aside. In another small bowl, combine oil, salt and pepper.
Brush corn with oil mixture. Sprinkle with herb mixture. Fold husks back around cobs. Tie with 100%-cotton kitchen string.
Place corn in a grill basket or directly on grill rack over medium coals. Grill for 25 to 30 minutes or until tender, turning and rearranging a few times during grilling.