BBQ Chili Corn on the Cob
6 ears of corn with husks intact
. 1/2 teaspoon salt
. 1/4 teaspoon freshly ground pepper
. 1 teaspoon chili powder
. 1/2 teaspoon ground cumin
. 1/8 teaspoon cayenne pepper
. 2 tablespoons unsalted butter, melted
. Pull back the husks from each ear of corn but leave them attached to the base of the cob. Pull off and discard the silks. Rinse the ears under running water and then place in a sink with cold water to cover. Let soak 20 minutes to saturate the corn husks and add moisture to the kernels.
. Meanwhile, prepare a fire in the charcoal grill.
. In a small bowl, stir together the spices and the butter. Brush the ears of corn with the butter/spice mixture and rewrap the husks around them. Wrap each ear of corn in aluminum foil.
. Place the corn on the grill rack about 4 inches from the fire. Grill, turning occasionally, until the corn is tender, about 15 minutes. To test, open a package; the corn kernels should be tender when pierced with a fork.
. Serves 6.