GRILLED CORN ON THE COB
 

Diane

6 ears of corn (husks on)
3 tablespoons unsalted butter
2 teaspoons mild chili powder
Juice from 2 fresh limes

PROCEDURE:

Carefully pull the husks back from the cobs, making
sure not to remove them. Pull all silk off the corn.

Spread the butter in a thin layer over the corn.

Lightly sprinkle the chili powder over each ear.

Rub the inner husks of each ear with the lime juice.

Pull the husks back over the ears and tie the tops
with cotton string or a thin strip of an outer piece
of the husk.

Roast the ears over medium high heat on a charcoal or
gas grill, turning often so they cook easily. The corn
will take approximately 15-20 minutes to roast. Serve
with the husks on immediately.