Roasted Corn in Husk


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


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.


Makes 6 to 8 servings.

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I soak the corn for 1/2 hour

I soak the corn for 1/2 hour in cold water. I then wrap the corn in foil and grill for 1/2 hour, turning after the first 15 minutes.