8 ears fresh corn
1/2 cup butter or margarine, at room temperature
2 tablespoons chopped fresh parsley
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
Pull back husks from each ear of corn without detaching; remove silk. Replace husks over ears; place in bowl of cold water.
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Prepare grill for direct heat. Drain corn; pat dry with paper towels. Smooth husk over exposed surface of corn; place over direct heat. Grill corn, turning occasionally, until tender, 15-20 minutes.
Meanwhile, combine butter, parsley, chili powder, salt and pepper; serve with corn.
Ready to serve in 25 minutes.
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