1 teaspoon chili powder (or substitute dill or other milder herbs, if preferred)
12 ears of corn, in husks
Soften the butter, mix with herb of choice, form into a stick or roll, and chill. Submerge corn in a pot of cold water. Preheat the broiler or grill. Place wet corn on a broiler rack or foil (to keep husks from direct flames). Broil or grill until husks turn black. Lower heat; roast for 5 minutes longer. Husk and serve with chilled butter.
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