Ingredients
6 medium ears sweet corn2 tablespoons olive oil1 teaspoon chili powder1 teaspoon smoked paprika1/2 teaspoon seasoned salt1/8 teaspoon cayenne pepper
Preparation
Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. In a small bowl, combine remaining ingredients; sprinkle over corn. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain.
Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.
