Grilled Corn in Husks with Chili Butter |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 cup (1-1/2 sticks) unsalted butter, room temperature | 2 teaspoons chili powder | 1 teaspoon salt |
| 1 teaspoon ground cumin | 1/4 teaspoon ground black pepper | 8 large ears of fresh corn in husks |
| 1 | Mix butter, chili powder, salt, cumin, and pepper in small bowl. Pull back husk from 1 ear of corn, leaving husk attached at bottom end. Remove all corn silk from ear. Using small spatula, spread chili butter generously over corn. Pull husk back into place, enclosing corn. Tie husk with kitchen stiring in 2 places to secure. Repeat with remaining ears of corn. |
| 2 | Submerge prepared ears of corn in large pot of cold water. Soak at least 15 minutes and up to 1 hour. |
| 3 | Prepare barbecue (medium-high heat). Drain corn. Grill until cooked through and slightly charred, turning occasionally, about 15 minutes. Cut strings from corn. Arrange on platter. |