Yield: 4 servings
|4||Ears corn with husks|
|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