Be sure to supply lots of napkins while husking and savouring this juicy hot corn.
- Portion size 12 servings
Cover corn with water; soak for 20 minutes. Peel back husks, leaving bases attached; remove silk. Spread about 1 tsp (5 mL) Chili Corn Butter over each cob; close husks over corn and tie with wet kitchen string.
Place on grill over medium-high heat; close cover and cook, turning frequently, for about 20 minutes or until husks are blackened and corn is tender.
Nutritional facts Per sering, about:
- Protein 4 g
- Calories 180.0
- Total fat 6 g
- Total carbohydrate 33 g