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Whenever you grill, don't forget the corn! It's sweet,
juicy, and so much more delicious than boiled corn.
Plus, it's really cheap and fun to eat!
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, then add a
squeeze of lime and some chili powder, if desired (the
mild spice is great with the sweet corn).
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