Out of the Frying Pan! Recipes: Roasted Corn (printer version)

Roasted Corn

for each serving:

one ear of fresh corn, husks intact

condiments:

butter or margarine
coarse Kosher salt and
freshly-ground black pepper
fresh lime wedges
ancho chili powder (or regular, if you can't find ancho)

Leave outer husks on corn. Soak in water for at least 30 minutes.
Toss the corn on the grill--medium fire. If the fire's pretty hot, just place the corn around the cooler, outer edges of the grill while you cook.
Cook the rest of your meal.
Corn is done when the outer leaves are black, 20 to 45 minutes, depending on heat.
Strip back husks, leaving them attached at the stem end. Use the husks as a handle. Roll in butter, and sprinkle generously with salt, and pepper. Add a squeeze of lime and some chili powder, if desired (the mild spice is great with the sweet corn).