Title: Hot Roasted Corn
Categories: Spice Corn
Yield: 1 Servings

		Several ears of corn, shucks
		Peeled back and silk removed
		Chipotles in adobo
		Butter

Soak cleaned corn in cold water after removing silk. Also cut a fresh cut where ear was removed from stalk. After a few hours drain corn and wrap leaves of shuck tightly around each ear. If you have to, tie the ears closed with the fibers of another shuck, or cotton string.

Roast on a grill, turning fairly often until the shuck is brown or black around ( all over!) When corn is done, 10 -20 minutes depending on corn, etc., remove and pull back shucks. Coat the corn with a baste of butter and chipotle in adobo. Re-grill until the sauce carmelizes and adheres to the corn. Serve and enjoy!

douglas allen thompson From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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