PROCEDURE: Carefully pull the husks back from the cobs, making sure not to remove them. Pull all silk off the corn. Spread the butter in a thin layer over the corn. Lightly sprinkle the chili powder over each ear. Rub the inner husks of each ear with the lime jice. Pull the husks back over the ears and tie the tops with cotton string or a thin strip of an outer piece of the husk. Roast the ears over medium high heat on a charcoal or gas grill, turning often so they cook easily. The corn will take approximately 15-20 minutes to roast. Serve with the husks on immediately.
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|Serving Size: 1 Serving (1189g)|
|Recipe Makes: 1|
|Calories from Fat: 2233 (45%)|
|Amt Per Serving||% DV|
|Total Fat 248.1g||331 %|
|Saturated Fat 137.1g||685 %|
|Monounsaturated Fat 64.4g|
|Polyunsanturated Fat 26.4g|
|Cholesterol 549.5mg||169 %|
|Sodium 376.4mg||13 %|
|Potassium 2674.7mg||70 %|
|Total Carbohydrate 634.2g||187 %|
|Dietary Fiber 63.5g||254 %|
|Sugars, other 570.7g|
|Protein 82.3g||118 %|
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Calories per serving: 4937
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