Southwestern Corn on the Cob
1 tsp cumin, divided
3/4 tsp chili powder, divided
1/2 tsp onion salt
3/4 tsp garlic pepper, divided
1/4 tsp cayenne pepper, divided
4 ears corn on the cob, husked
3 tbls butter or margarine softened
Additional butter, optional
Heat grill to medium direct heat. Meanwhile, blend 1/2 tsp cumin, 1/2 tsp chili powder, onion salt, 1/2 tsp garlic pepper and 1/8 tsp ground cayenne pepper in small bowl. Place each ear of corn ona piece of foil (6" wider and 4" longer than the ear).
Sprinkle seasoning mixture evenly over corn. Add 1 tbls water to each pouch, folding foil to enclose corn and crimping edges to seal, leaving some room for expansion.
Place corn on grill. Grill, covered, 20 minutes, turning once. Meanwhile, blend butter and reamining spices; 1/2 tsp cumin, 1/4 tsp chili powder, 1/4 tsp garlic pepper and 1/8 tsp cayenne. Set aside.
Remove corn from packets. Place corn on grill. Brush lightly with buter mixture. Grill, covered, 15 - 20 minutes longer or until tender, turning once or twice and brushing with any remaining butter. Serve with additional butter, if desired.