6 medium ears of sweet corn
2 tbsp olive oil
1 tsp chilli powder
1 tsp smoked paprika
½ tsp seasoning salt, I use Lawry’s
1/8 tsp cayenne pepper
Carefully peel back corn husks to within 1 in of bottoms; remove silk. Brush corn with olive oil. In a small bowl, combine remaining ingredients: sprinkle over corn. Rewrap corn in husks: secure with kitchen string. Place in a Dutch oven and cover with cold water. Soak for 20 minutes and drain. Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.
#PublishedRecipe #HealthCooking #SummerCorn