Santa Fe Grill

1. 1

   Blanch 6 ears of corn in husk for 5 minutes, then plunge into ice water.

2. 2

   When cool, remove and dry.

3. 3

   Pull back the front leaves of husk, exposing top half of ear.

4. 4

   Brush corn with herbed butter (1/2 cup melted butter, 2 dashes cayenne, 1 tablespoon fresh lime juice, salt and pepper to taste).

5. 5

   Wrap fresh oregano around the exposed top half of corn and secure with kitchen twine.

6. 6

   Grill until warmed through (about 5 minutes).

No additional tips available.