Ingredients
8 large ears sweet corn in husks6 tablespoons butter, softened1 tablespoon minced fresh parsley1 to 2 teaspoons chili powder1 teaspoon garlic salt1/2 to 1 teaspoon ground cumin
Preparation
Place corn in a stockpot; cover with cold water. Soak 20 minutes.
Mix remaining ingredients. Drain corn; carefully peel back husks to within 1 in. of bottoms and remove silk. Spread corn with butter mixture; rewrap in husks and secure with kitchen string.
Grill corn, covered, over medium heat until tender, 25-30 minutes, turning often. To serve, cut string and peel back husks.
