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Add a photoServings: 4
Ingredients
Directions
- Combine butter, garlic and chili pwdr in a small bowl. Mix well and set aside.
- Soak unshucked corn in cold water for 15 min. Drain corn, then carefully pull back the husks without removing them on the stem end.
- Carefully remove the silks. Brush the chili butter onto each ear, then smooth husks back over the corn. You may tie kitchen string around the ears of corn to secure the husks, but it is not necessary. Prepare the grill.
- When the fire is ready, grill the corn in one of two ways:
- a) Wrap each ear in foil then put on the grill; close the cover and grill about 30 min, turning every 10 min or possibly so.
- b) Put the ears directly on the grill and cook 15 to 20 min, turning once. Watch carefully to make sure the husks don't catch fire.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 4 servings | |
| Calories 55 | |
| Calories from Fat 29 | 53% |
| Total Fat 3.37g | 4% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 32mg | 1% |
| Potassium 101mg | 3% |
| Total Carbs 6.52g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.09g | 1% |
| Protein 1.15g | 2% |
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