Freddie Prinze Jr.’s Grilled New Mexico Corn on the Cob
Watch the grill and turn the corn often to make sure the husks don't burn too badly on either side. You'll still get a few blackened pieces, but that's okay.
4 ears of corn, still in their husks
Coconut oil cooking spray (see "About Coconut Oil," page 119)
1 teaspoon ancho chile powder
Salt and freshly ground black pepper
2 tablespoons honey
1 lime, halved
1.Prepare a grill to medium. Line a rimmed baking sheet with wax or parchment paper.
2. Pull the husks down to the stem of each ear of corn but not all the way off. Remove as much of the silk as you can. Leaving the husks pulled down, spray each ear with the coconut cooking spray and lay the ears on the baking sheet. Gently sprinkle the ears with the ancho powder and salt and black pepper to taste, making sure to get all sides. Drizzle them with the honey.
3. Wrap the husks carefully back up over the corn, being careful to cover all the kernels, or else they will burn. Grill over medium heat for 20 to 25 minutes, turning often so that the whole ear is grilled and it cooks evenly. (If you cover the grill, they will cook slightly faster.)
4.Remove the husks carefully—watching the steam—and squeeze the lime evenly over the corn. Enjoy.