Cumin-Lime-Chili Roasted Corn

By Dave Washburn

Jeezze I almost forgot this!

12 ears fresh sweet corn (coming up on the last of it here in sunny FL- right now getting some really excellent country gentleman) in the husk

2 sticks butter (I can't afford that expensive stuff Perry uses- regular salted butter is fine)

2 T cumin

1 T chili powder

1 t kosher salt

1 clove garlic smashed

a few good grinds of pepper (use your fave)

juice of 2 limes

Peel off the outer leaves of the husks on the corn. Be sure to leave enough to cover the ears. Carefully peel back the remaining husks and remove as much of the silk as you can. Fold back the husks. Soak in cold water overnight.

Melt the butter in a sauce pan- while melting add the cumin and chili powder- bring it up to a low simmer and cook 5 minutes. Remove from heat- add the other ingredients. Let cool to room temp.

Remove the corn from the water- place the corn on a big baking sheet- this is the messy part- peel back the husks again and brush the corn liberally with the butter mixture. Fold the husks back up. You can tie them up with butcher twine if you are a complete neat freak- I don't. Place them on a low grill 30-40 minutes turning frequently. If you like, you can cut off the stem end and the husks fall right off, or you can just pile them on a platter and watch all of your drunken friends cover themselves with burnt bits of husk and butter- really funny.