Serves: 12
Total Calories: 67
Soak ears of corn in water for several hours. Peel back husks and remove corn silk. Wrap husks back around ears and place on a hot grill. Grill for one hour, turning occasionally and letting outer husks blacken. Use hot pads to remove corn from grill. Blend butter with chili powder and jalapeño. To serve, peel back husks and brush with butter; add salt and pepper to taste.
Tip: Another tasty way to serve sweet corn…blend 1/2 cup softened butter with one teaspoon fresh marjoram. Brush over 6 ears corn, pat husks back into place and grill as directed.
This Roasting Ears with Spicy Butter recipe is from the Our Favorite Grilling Recipes Cookbook. Download this Cookbook today.
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