Grilled Chili Corn on the Cob

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                            FOOD FUNNY
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Thanks again to Rosemary Zwick for today's food funny:

Myrna and David dated five years, yet not once did David bring
up the subject of marriage. Finally, Myrna's mama sat her
down. "Darling, I think you've waited long enough. The next
time you're out, give him a little hint." The next Sunday David
took Myrna to their favorite Chinese Restaurant. As he read
the menu, he casually asked her, "So Myrna, how do you want
your rice? White or fried?"

Without hesitating, Myrna looked up at him, and replied, "Thrown."

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                            TODAY'S RECIPE
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This is not only one of the easiest ways to cook corn on the
cob, but it's also one of the best.

Grilled Chili Corn on the Cob

Whole ears of sweet corn on the cob
1 Tbs (15 ml) butter per ear of corn mixed with
1/2 tsp (2 ml) chili powder per tablespoon of butter

Peel back the husks without tearing them from the cob and
remove the silk and any blemished parts of the ear. Spread
the butter mixture over the kernels and replace the husks.
Wrap in aluminum foil and grill the corn over hot coals or
roast in a preheated 475F (245C) oven for 20 to 25 minutes,
turning two or three times.
Discard the foil and remove the husks before serving.
Received on Sun Sep 19 15:05:59 2010