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I wait the whole year for fresh corn on the cob to come into season. When it does, I incorporate it into just about every meal. And since it's summer and no doubt you have your grill fired up, why not throw a few ears on the grill?
6 medium ears of corn on the cobSalt and freshly ground pepper1 teaspoon chili powder1/2 teaspoon ground cumin powder1/8 teaspoon chile arbol2 tablespoons melted butter
Husk the corn but leave the leaves attached to the cob. Discard the silk. Wash the corn under running water. Place the corn in a sink of cold water to cover and soak for 20 minutes.
Heat a charcoal grill.
In a small bowl, combine 1/2 teaspoon salt, 1/4 teaspoon pepper, chili powder, cumin, chile arbol and butter. Brush the corn with the butter. Wrap the leaves around the cob. Wrap each ear of corn in aluminum foil.
Place the corn on a grill rack 4-inches from the heat source and grill, turning occasionally until cooked, 15 minutes.
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