Catholic Recipe: Chili Corn on the Cob
The corn is removed from the cob, and mixed with chili in foil, then grilled.
DIRECTIONS
Husk corn; spread ears with softened butter or margarine; sprinkle with salt and chili powder; double-wrap in foil; place on coals; roast 15 minutes, turning 2 or 3 times.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
