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| 6 | Ears of Corn, husks intact |
| 1/2 Tsp. | Salt |
| 1/4 Tsp. | Freshly Ground Black Pepper |
| 1 Tsp. | Chili Powder, or more to taste |
| 1/2 Tsp. | Ground Cumin |
| 1/8 Tsp. | Ground Red (Cayenne) Pepper |
| 2 Tbsp. | Unsalted Butter, melted |
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| 1. |
Pull back husks from each ear of corn, but leave them attached to the base of the cob. Pull off and discard the silks. Rinse the ears under running water and then place them in a sink, with cold water to cover, for 20 minutes. |
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| 2. |
Meanwhile, prepare a charcoal grill or preheat the gas grill to medium heat. |
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| 3. |
In a small bowl, stir together the salt, black pepper, chili powder, cumin, red pepper and melted butter. |
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| 4. |
Dry ears, then brush them with the butter mixture. Rewrap the husks around them. If desired wrap each ear of corn in foil. |
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Place the corn on a grill grate about 4 inches from the heat source. Cover and grill, turning occasionaly, until corn is tender, about 15 minutes. Serve immediately. |
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Recipe Submitted By: Chris Diamond
Category: Side Dish
Type: Vegetables
Bake Time:
Servings: 6
Prep. Time:
Utensils:
Notes: |
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