8 each corn; fresh, husks left int
1 single water for moistening husks
1 each butter or margarine
2 each limes; juice of
1/2 teaspoon salt
1/8 teaspoon chile powder to taste

Prepare a medium hot fire (the same as cooking steaks). Dampen the husks and, if desired, wrap in foil. Grill for 15-20 minutes, turning to roast both sides. When ready to serve, remove husks and coat with butter, lime juice, salt and chile powder to taste.

Yield: 8 servings