Grilled Corn on the Cob with Desert Dust

• 4–8 ears corn, husks on
• Butter, dairy or vegan
• Desert Dust, any all-purpose blend; Spicy is suggested

1. Soak the corn, with its husks on, in cold water for at least 30 minutes.
2. For charcoal, wait until the flames have died down, then place the corn directly over the hot coals as described in the original. For gas, place it over the hottest area of the barbecue.
3. Turn the corn as needed as the husks blacken. Cook for about 30 minutes.
4. Let the corn cool for 5–10 minutes, until safe to handle, then pull back the husks and remove the silks.
5. Coat with butter and sprinkle generously with Desert Dust.

Keep in mind

• The 30-minute soak and 5–10-minute cooling period are additional to grilling.
• Choose dairy or vegan butter and your preferred all-purpose blend.