Seasoned with spiced butter, this grilled corn
makes plain boiled corn pale in comparison.
Plus, your kids will think it's really cool
to cook the ears right in their husks.
Soaking the ears beforehand is key,
as it provides the moisture needed
to steam the corn while it grills.
Ingredients:
6 medium-size ears of corn
4 tablespoons butter
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground oregano or basil
1/2 teaspoon chili powder
Dash each of cayenne and paprika
1/2 teaspoon salt or to taste
Directions:
Combine the Spice Mix ingredients in a small plastic bag.
Pull back the corn husks as far as you can
without removing them altogether.
Remove the silk, then push the husks back into place.
Soak the ears in a sink full of water for an hour.
Heat the grill.
When the fire is hot and you're ready to start grilling,
melt the butter in a small pan.
Stir in all of the Spice Mix ingredients.
Remove the corn from the water and pull back the husks again.
Brush each ear with the seasoned butter
then put the husks back in place.
Using long-handled tongs,
set the corn on a grate over your fire.
Grill the corn for about 15 minutes,
turning it every 3 to 4 minutes.
Don't worry if the husks scorch.
Remove the corn from the grill
and let it cool for a few minutes before eating.
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