Grilled corn

Yield: 4 servings

Measure Ingredient
4 Ears corn with husks
4 tablespoons Butter
4 teaspoons Pure Chimay chile powder
Salt and pepper to taste

Open the husks but do not peel them off. Remove the silk from the corn and wash the ears. Brush each ear with 1 tbs of the butter and sprinkle with 1 tsp of the chile powder. Add salt and pepper if desired. Wrap the corn back in the husks and tie the ends with a strip torn off the husk. Grill over hot mesquite or charcoal for about 45 minutes, turning the ears every 5-10 minutes. Serve hot or cold.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 183 Submitted By DIANE LAZARUS On 07-14-95

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