To serve this spicy grilled corn, pull back the husks and tie them together with a piece of the husk to form a handle. Season the sweet fresh corn with sea salt and black pepper to get an ideal flavor balance.
8 ears fresh corn, in husks
4 tablespoons butter
Juice of 1 lime
1 teaspoon ground chili powder
1/2 teaspoon dried crushed red pepper
Sea salt, to taste
Freshly ground black pepper, to taste
Garnish: lime wedges
How to Make It
Soak corn in cold water for 10 to 15 minutes. Melt butter over medium heat; stir in lime juice, chili powder, and red pepper.
Remove corn from water, and gently pull back husks; remove silks. Brush corn with butter mixture. Pull back husks over kernels, twisting tops to secure husks. Grill corn, uncovered, at medium-high 25 to 30 minutes, turning several times to cook evenly on all sides. (The outside of corn husks will be charred.) To serve, pull back husks and tie together with a piece of the husk to form a handle for the corn. Season with sea salt and black pepper; serve hot. Garnish, if desired.