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Husk-Roasted Corn with Chili Butter



  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon good-quality chili powder
  • 6 large ears corn, in husks
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  1. In small bowl, combine butter, chili powder and 1/4 teaspoon salt.
  2. Heat broiler. Sprinkle husks with water; place on broiler-pan rack. Broil 4 inches from heat 10 minutes, turning, until all sides of husks are blackened in many spots. Shut off broiler; set oven temperature to 500 degrees F.
  3. Roast corn in oven 5 minutes longer, just until tender. Peel back husks with clean kitchen towel; remove silk, keeping husk attached to corn cob.
  4. Serve with chili butter.

Yield: 6 servings

Per serving: Per serving: 192 calories, 5 g protein, 27 g carbohydrate, 9 g fat, 4 g fiber, 21 mg cholesterol, 102 mg sodium

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