Ingredients
4 large ears sweet corn, husks removed1/4 cup butter, melted2 teaspoons dried thyme1 tablespoon hot pepper sauce1 teaspoon chicken bouillon granules1/4 cup chopped seeded jalapeno peppers
Preparation
Place each ear of corn on a double thickness of heavy-duty foil (about 18x12 in.). Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapenos. Seal tightly.
Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape.
