Grilled Corn On The Cob With Chili Butter

In our generation we have increasingly suffered from spiritual lethargy and powerlessness. There is a high percentage of weak and lukewarm Christians in western churches who evidence little interest in growing in grace and knowledge. The church may be bustling with activity and at the same time be infiltrated and permeated with the world's thinking and doing. It is sometimes the case that our bright forms of worship camouflage a dead spiritual condition.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian	4	Servings

INGREDIENTS

1	T	Butter, melted
1		Garlic clove, minced
1	t	Chili powder
4		Ears of corn, unshucked

INSTRUCTIONS

Combine butter, garlic and chili powder in a small bowl. Mix well and
set aside.  Soak unshucked corn in cool water for 15 minutes. Drain
corn, then  carefully pull back the husks without removing them on the
stem end.  Carefully remove the silks. Brush the chili butter onto each
ear, then  smooth husks back over the corn. You may tie kitchen string
around  the ears of corn to secure the husks, but it is not necessary.
Prepare the grill.  When the fire is ready, grill the corn in one of
two ways:  Wrap each ear in foil then put on the grill; close the cover
and grill  about 30 minutes, turning every 10 minutes or so. Put the
ears  directly on the grill and cook 15 to 20 minutes, turning once.
Watch  carefully to make sure the husks do not catch fire.  Recipe by:
Joe Famularo, The Joy of Healthy Grilling  Posted to MC-Recipe Digest
by "vegetarian.guide@miningco.com"  <vegetarian.guide@miningco.com> on
May 16, 1998

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”