Instructions: Pull back the husks just far enough to remove the silk, then re-seal the corn, and soak in water for an hour or so. Roast on the grill until done

(youll know). Shuck, then rub a lime wedge all over the hot corn. Sprinkle the corn with a mixture of about 3/4 dried mango powder, 1/4 cayenne, a grind of fresh black pepper, and a little salt if you like. The taste is hot and sour combined with sweet and smoky. And no fat from the butter!

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