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Soak corn in cold water for 1 hour. Drain and pat dry. In a small mixing bowl, beat the butter and sugar; spread over corn. On a shallow plate, combine the cilantro (optional), salt and pepper. Roll corn in mixture until lightly coated. Wrap each ear in heavy-duty foil. Grill, covered, over medium heat for 25-30 minutes or until the corn is tender, turning occasionally.
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