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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