Big Boy’s Brunch

Hot and spicy corn on the cob

Often, I like to barbecue corn cobs in their husks, having previously soaked them in salty water for an hour or two. This not only requires next to no preparation but the charred husk, when peeled back, provides a handy handle to hold the cob by.

½ tsp chili powder
¼ tsp dried oregano
a pinch of onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
¼ cup butter or olive oil
2 ears corn, husked and cleaned

Preheat the barbecue plate or grill to a medium-high heat. In a bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the butter or olive. Apply this mixture to each ear of corn, and place each ear diagonally onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close. Place the wrapped corn on the preheated grill and cook 20 to 30 minutes, turning occasionally. It will be just right when it feels tender when poked with a knife or skewer.