Spicy Grilled Mexican Corn-on-the-Cob

  • 4 ears corn-on-the-cob, husks and silk removed
  • 3 tablespoons margarine or butter, melted
  • 1 teaspoon ground cumin
  • 1 teaspoon dried onion flakes
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground pepper

Tear off 4 sheets of heavy duty aluminum foil long enough to wrap the corn individually. Place one ear of corn in the center of each foil sheet. Brush the corn with melted margarine. Combine the cumin, onion flakes, chili powder and garlic powder; sprinkle evenly over the corn. Season with salt and pepper and wrap the corn in the foil. Cook in a covered grill over medium heat, turning several times until corn is tender, about 20-25 minutes. To serve, remove the corn from the foil and spoon or brush extra seasoning on.

  • Yields: 4 servings
  • Preparation Time: 45 minutes

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