Chili Corn on the Cob

You'll need:

• 4 ears of corn on the cob
• 2 limes
• 2 to 3 tablespoons of mild chili powder
• Aluminum foil

Equipment:

• A baking dish
• A small bowl or measuring cup
• A basting or oil brush
• Tongs
• Oven mitts

1. Heat the oven to 375 degrees. (This recipe can also be done on the barbecue grill.)
2. Shuck the corn. This means you pull down the green leaves covering the ear and rip them off.
3. Pull off all "silk" on the ear of corn. They're the thread-like things clinging to the ear. They're called "silk" because they look like silky threads.
4. Tear off 4 pieces of aluminum foil that are about 12 inches square.
5. Roll the limes with the palm of your hand against the table or counter. Press down as you roll. Limes are sometimes hard and it can be difficult to get the juice out of them. Rolling them helps loosen up the juice. Squeeze limes into a small bowl or measuring cup.
6. Lay an ear of corn in the middle of on sheet of foil.
7. Brush or pour about 1 teaspoon of lime onto the ear of corn. Make sure to get all the sides.
8. Depending on how you and dad like your food, sprinkle 1 or 2 teaspoons of chili powder on the ear of corn. Three teaspoons make up a tablespoon. Roll the corn around on the foil until the chili powder is evenly distributed.
9. Wrap the ear of corn up in the foil sheet, twisting the ends so the juice won't drip out.
10. Put the ears of corn on the baking dish and put them in the oven for 20 to 25 minutes. It might take less time on the grill and the corn will have to be turned every few minutes so it doesn't burn on one side.
11. When the corn is done, carefully unwrap the foil. The steam escaping from the foil with be really hot so it's best to use tongs or an oven mitt when unwrapping the corn.
12. Serve the corn right away. There's nothing better than hot corn on the cob!