Source: Adapted from BBQ USA by Steven Raichlen (Workman Publishing, 2003)

Method: Direct

Yield: Makes 8 ears

8 ears sweet corn in the husk
8 tablespoons (1 stick) butter, melted
Freshly ground black pepper
Cayenne pepper (optional)

You’ll also need:
Insulated rubber gloves (optional)

Set up the grill for direct grilling and preheat to as hot as possible.

When ready to cook, place the soaked corn directly in the embers and grill until the husks are charred and blackened and the silk is burned off, 5 to 8 minutes per side (20 to 32 minutes in all).

Wearing clean gloves or using a stiff bristled brush, strip the charred husks off the corn. Roll each ear of corn in the melted butter, season with salt, black pepper, and cayenne, if using, and serve at once.

© 2006 Steven Raichlen | site design Benjamin Wilchfort