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Roasted Corn in Husk

by in Jul 2002
Roasted Corn in Husk
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Yield: Makes 6 to 8 servings.


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Ingredients:

  • 1/2 cup (1 stick) butter
  • 1 teaspoon chili powder (or substitute dill or other milder herbs, if preferred)
  • 12 ears of corn, in husks

Instructions:

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.
Updated Wednesday, February 9th, 2005

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