Preparation:
Combine the butter, cilantro, chili powder and cumin, set aside.
Carefully peel back corn husks to within an inch of bottom of the cob. Discard the silks.
Rub ears of corn evenly with the reserved butter mixture.
Rewrap corn husks and tie at the top with kitchen string.
Soak, covered, in cold water for 20 minutes.
Preheat the grill to medium-high.
Grill the corn 5 inches above the heat source for 15 minutes, turning occasionally.
Remove from the heat and serve. |
