Title: Grill-Roasted Corn-On-The-Cob with Chili Powder And Lime
Categories: Shelf life, Shelf2
Yield: 1 servings

6 Ears corn; (husks on)
3 tb Unsalted butter
2 ts 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 jice. 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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.