Grilled Corn on the Cob with Ancho Chile and Roasted Garlic Butter
- 4 large ears fresh corn
- 8 Tbs. ancho chile and roasted garlic butter
1. Partially shuck corn and remove all silk. Spread butter on corn and pull husk back up. Wrap each ear in foil.
2. Place on medium-hot grill and cook until tender, 12 to 15 minutes. Turn several times. When done, remove foil and pull off husks over bowl to catch any juices and butter. Serve immediately, basting with juices.September 2002