How to Make Corn on the Cob the American Indian Way

American Indians cooked their corn in the husk, which preserved the moisture and flavor of the sweet kernels, giving it a slightly nutty taste. You can do a slightly modernized version, southwest style, with a hot barbecue grill and some jalapeno peppers.

Difficulty: Easy

Instructions

Things You'll Need:

• 9 ears of fresh corn on the cob, with husks left on
• 3 fresh jalapeno chili peppers
• 1 cup butter, warmed to room temperature
• 2 garlic clove, finely minced
• 2 tsps. freshly grated lime peel
• Salt

1. Prepare the barbecue or grill so it will be hot and ready to cook the corn on the cob.

2. Rinse the jalapenos in cool running water. Put them on a cutting board and slice them in half lengthwise. Scrape out the veins and seeds with a spoon, but if you like your jalapenos extra hot, leave part of the veins in. The more veins, the hotter the pepper will be.

3. Turn the grill to low and lay the jalapeno on the rack, cut side up. Allow the jalapenos to cool, and chop them into small pieces.

4. Place the chopped jalapeno in a food processor, and add the garlic, butter, freshly grated lime peel and salt to taste. Blend the ingredients until they're smooth.

5. Put the jalapeno butter in a small bowl and store it in the refrigerator until ready to use. It can be kept in the refrigerator for up to 24 hours.

6. Put the corn on the cob on a hot grill and grill it until the husks are black, turning often.

7. Serve the hot corn on the cob immediately, along with the jalapeno butter.

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