Ingredients:
12 ears sweet corn, unshucked
salt
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1/2 cup unsalted butter, sliced into 12 equal pieces
Directions:
Shuck the corn and trim the ends, then rinse off all of the silk strings.
Lay each ear on a 12-inch square of foil and season with salt, chili powder, and cayenne.
Cut each pat of butter into small pieces and scatter evely alongside the corn on the foil.
Roll the foil tightly around the corn and crimp the ends shut.
Place the corn packets over medium-high heat on the grill and roast for 12-15 minutes, turning 2 to 3 times durning cooking.
As they cook, the ears will steam in the butter. Carefully unwrap the roasted ears and serve.
Servings: Serve
Time preparation: 7 min.
Time total: 22 min.