Grilled Corn on the Cob

A couple of years ago, a good friend of ours introduced us to what he calls "York Corn on the Cob" (thanks Mr. Rossiter and congrats on getting married buddy!). Essentially, when you've cooked your corn, instead of topping your cobs with the standard salt & butter, 'York Corn' involves topping with a sprinkling of chili powder and a squirt of lime juice. So good! don't knock it til' you've tried it!  This recipe is a little different, but still really quite good. We tried this grilled corn for the first time last week and were so darn pleased with our cooking prowess. If you've never grilled corn before, you're in for a treat. BBQ season is upon us folks - get out there and get grilling :) Bon appetit!


Ingredients
4 ears of corn
Oil, for grates
1 tablespoon butter, cut into 4 pats
Coarse salt and ground pepper
Chili powder or paprika

Directions
1. Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.

2. Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika. Serve.