8 ears of sweet corn, still in the husk, soaked in water for 24 hours
Salt and pepper
1/4 cup olive oil
3 heads of garlic
2 Vidalia onions, cut into 2-inch rings
10 Roma tomatoes, cut in half
1 stick butter, melted
3 avocados, peeled, pitted and sliced into 1/2-inch slices
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