INGREDIENTS

INSTRUCTIONS

Pull all of the husks back from the corn without removing it. Pull  off
and remove all the silk, using a soft brush to get the last  stubborn
strands. Return the husks to their original position and  twist the
tops. In a large deep bowl, cover the corn with cold water  and weight
down with a plate to keep them all submerged. Let the corn  soak for 1
hour. Meanwhile, light a charcoal fire and let it burn  until the coals
are medium-hot. Set the grill rack 4 inches from the  hot coals. Lay
the corn on the grill rack and roast for 15 to 20  minutes, turning
frequently with tongs. Pull back some husks to test  the kernels for
doneness if desired. Remove from the grill, let cool  for a few minutes
and pull the husks back to the base again so that  you can use them as
a handle for picking up the corn. Set aside until  ready to serve the
rest of the meal. Brush the corn with the butter  and return it to the
grill rack for about 10 minutes, turning  frequently, until nicely
browned. Sprinkle the corn with the chile  powder and pass the sour
cream and cheese at the table for guests to  help themselves. This
recipe yields 6 servings.  Recipe Source: TOO HOT TAMALES with Susan
Feniger and Mary Sue  Milliken From the TV FOOD NETWORK - (Show #
TH-6249 broadcast  04-15-1997) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net  04-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 212
Calories From Fat: 125
Total Fat: 14.2g
Cholesterol: 40.4mg
Sodium: 551.5mg
Potassium: 151mg
Carbohydrates: 10.1g
Fiber: 1.1g
Sugar: 1.8g
Protein: 12.3g