Instructions: Combine butter, garlic and chili powder in a small bowl. Mix well and set aside.

Soak unshucked corn in cool water for 15 minutes. Drain corn, then carefully pull back the husks without removing them on the stem end.

Carefully remove the silks. Brush the chili butter onto each ear, then smooth husks back over the corn. You may tie kitchen string around the ears of corn to secure the husks, but it is not necessary. Prepare the grill.

When the fire is ready, grill the corn in one of two ways:

a) Wrap each ear in foil then put on the grill; close the cover and grill about 30 minutes, turning every 10 minutes or so.

b) Put the ears directly on the grill and cook 15 to 20 minutes, turning once. Watch carefully to make sure the husks do not catch fire.

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