8 ea Corn; fresh, husks left in
1 x Water for moistening husks
1 ea Butter or margarine
2 ea Limes; juice of
1/2 ts Salt
1/8 ts Chile powder to taste
Prepare a medium hot fire (the same as cooking steaks). Dampen the
husks and, if desired, wrap in foil. Grill for 15-20 minutes,
turning to roast both sides. When ready to serve, remove husks and
coat with butter, lime juice, salt and chile powder to taste.
