Grilled Chili Corn on the Cob Recipe 

Whole ears of sweet corn on the cob 

1 T butter per ear of corn mixed with 

1/2 tsp chili powder per tablespoon of butter 

Peel back the husks without tearing them from the cob and remove the silk and any blemished parts of the ear. Spread the butter mixture over the kernels and replace the husks. Wrap in aluminum foil and grill the corn over hot coals or roast in a preheated 475 degree oven for 20 to 25 minutes, turning two or three times. Discard the foil and remove the husks before serving.