3 tablespoons unsalted butter, room temperature
1 garlic clove, pressed
1 teaspoon chili powder
1 tablespoon reduced-sodium soy sauce
6 ears fresh sweet corn
Prepare coals for grilling. In a small bowl, thoroughly combine butter, garlic and chili powder. Set aside.
In a sink or tub filled with cold water, soak corn in the husk for 15 minutes. Remove corn from water, shake off excess, and pull husks back halfway.
Remove as much silk as you can. Rub or brush flavored butter over the exposed corn. Pull husks back over corn and twist shut. Tightly wrap each ear of corn in foil.
Immediately place corn on grill over hot coals. Do not delay or the wet husks will dry out. Close cover and cook 35 minutes, rotating each ear one-third of a turn every ten minutes.
Remove foil from each ear. Cool a few minutes until easy to handle, then remove husks. Serve immediately.
Recipe makes 6 servings.
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