Great for the barbeque or an open campfire!
Makes 4 corn cobs
4 Fresh corn cobs
2 Tbsp soft non-hydrogenated margarine (or butter, softened)
2 tsp chili powder
1 tsp ground cumin
1 tsp garlic salt (or garlic powder)
1 Tbsp minced fresh parsley or cilantro
How you prepare:
Pull corn husks back carefully and remove silk. Soak corn cobs in a bowl of water for 20 minutes and drain on paper towel. While corn is soaking, combine margarine/butter with chili, cumin and garlic salt/powder in a small bowl. Dry corn cobs with paper towel and spread 1/4 Tbsp of margarine/butter mixture on each cob with hands or pastry brush. Smooth husks back into place and place cobs on hot grill for 20 minutes, turning occasionally. For a campfire, wrap each corn cob in tin foil and place cobs in coals around the fire, rotating frequently. Once cooked, carefully pull husks back and spread
each cob with remaining ¼ Tbsp of margarine/butter mixture. Sprinkle with parsley or cilantro for garnish.