Roasted corn with chili marinade
4 large whole corn husks
1 cup olive oil
2 tablespoons soy sauce
2 tablespoons lemon juice
1 teaspoon chili flakes, soaked in 2 tablespoons boiling water for 2 minutes.
Pull back all the husks of the corn.
Use a piece of husk to tie it together with.
Run the corn with salt and pepper.
Mix together olive oil, soy, lemonjuice and chili.
Place the corn on the hot grill and brush with the marinade.
Cook the corn as long as you want.
I like my corn a bit hard, so I will only roast if for 5 minutes.
For more well done, let it roast for 10 minutes.
Turn often as the corn burns easy.Serve with extra marinade.