Roastin’ Ears!

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   1. Roast chilies in frying for a minute without letting them scorch. Then soak dried chilies in boiling water until rehydrated, approx. 1 hour.

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   2. Place the butter in a bowl, add chilies, lemon juice, and cilantro.

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   3. Peel back husks without tearing them. Remove silk. Smear 2 tbsp. of chili butter over each ear. Pull the husks back over the cob. Secure husks with wire or twine. Soak the ears in cold water for 1-3hours.

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   4. Get the grill on. Wrap ears in foil when the grill is medium-hot place ears on grill for 15 min.

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   Note: Whether you choose to use peppers or not; soaking the corn and preparing it in this manner has the best results.

* Per serving · 4 servings · Values may vary.

No additional tips available.