Food
Roasted Corn in Husk
By Yankee Magazine|Feb 09 2005|
Yield
Makes 6 to 8 servings.
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.
