Roasted Corn

Roasted Corn
by The Times-Picayune

Makes 4 servings

1 stick butter, softened
1 teaspoon Cajun seasoning mix
1 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon cumin
1 fresh basil leaf, chopped, or 1/4 teaspoon dried basil leaves
4 ears of tender plump corn-on-the cob
1 tablespoon salt
Water

Combine the butter with the seasoning mix, garlic powder, chili powder, cumin and basil in a small bowl. Mix well.

Remove the husks and silk from the ears of corn. Put the ears in a deep bowl and cover with water. Add the salt and soak for 1 hour. Drain.

Smear each ear evenly with the butter mixture. Wrap each ear in heavy-duty aluminum foil. Place them on the grill and close the lid. Cook for 30 minutes, turning them every 10 minutes. Remove the foil and serve warm