- 4 corn cobs
- 4 limes
- El Chilerito Chilli Powder
- Roast corn with husks on a grill with charcoal.
- Turn them so they cook evenly for 25 minutes.
- Peel them carefully using thermal gloves. Remove burned husk. Introduce a fork or a wooden stick to hold the corn on the cob.
- Spread lime juice in each, sprinkle El Chilerito Chilli Powder on them, and season with salt to taste.