| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 6 |
|
Ears corn; (husks on) |
| 3 |
tb |
Unsalted butter |
| 2 |
ts |
Mild chili powder |
|
|
Juice from 2 fresh limes |
INSTRUCTIONS
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.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”