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Santa Fe Grilled Corn
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 3.4
Santa Fe Grilled Corn

Here's a simple version of grilled corn – figure on two ears per person.

Fresh corn on the cob
Melted butter
Canned chipotles (smoked chilis) in oil, or chili flavored with other oil
Salt to taste

Pull back corn husks without pulling them off, and remove cornsilk. Combine butter with a little chipotle oil and salt. Using a pastry brush, a spoon or your fingers, coat each ear of corn with some oil, then replace husks. Place the ears of corn around the edge of the BBQ, and turn often to warm them through.

Cross References:
Spice-Rubbed Chicken with Pineapple-Rum Black Bean Dip
Kanga Balls with PB&J Satay
Pineapple-Rum Black Bean Dip
Flamin' Banana Mac Sundaes

Original Source:
Beach Blanket BBQ

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