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Roasted Corn on the Cob

Recipe from Tila’s, Houston.

By June 1999Comments

Chile Salt

7 teaspoons ground cayenne
7 teaspoons ground red chile powder
3 teaspoons granulated garlic
2 tablespoons salt

Mix all ingredients together.

Roasted Corn on the Cob

6 ears of corn in their husks
3 tablespoons melted butter
1 1/2 teaspoons chile salt (recipe above)
juice of 3 limes
3 additional limes, cut in wedges

To boil: Stand corn on end in a pot and cover with water. Remove corn and bring water to a boil. Meanwhile, pull husks down (not off) and remove corn silk. To make a handle, cut off a longish strip of husk half an inch wide. Tie it around rest of husks, like a ponytail. Trim ends neatly. Boil 1 minute, with husks out of water.

To microwave: Cook corn on high for 1 minute. Then pull husks down and follow directions above to make a handle.

Finish by browning corn over a grill or gas burner (color may be splotchy).

Drizzle butter on corn and sprinkle with chile salt and lime juice. Serve with lime wedges.

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