Husk-Roasted Corn with Chili Butter

4 tablespoons unsalted butter, softened
1 teaspoon good-quality chili powder
6 large ears corn, in husks

In small bowl, combine butter, chili powder and 1/4 teaspoon salt.

Heat broiler. Sprinkle husks with water; place on broiler-pan rack. Broil 4 inches from heat 10 minutes, turning, until all sides of husks are blackened in many spots. Shut off broiler; set oven temperature to 500 degrees F.

Roast corn in oven 5 minutes longer, just until tender. Peel back husks with clean kitchen towel; remove silk, keeping husk attached to corn cob.

Serve with chili butter.

Per serving: Makes 6 servings. Per serving: 192 calories, 5 g protein, 27 g carbohydrate, 9 g fat, 4 g fiber, 21 mg cholesterol, 102 mg sodium