Recipe: Corn buttered

Corn in the Husks

Serves 4

The husks blacken and burn, but the kernels remain moist and sweet, with just a hint of smokiness.

8 ears of corn

Butter, softened

Salt

Freshly ground pepper

Peel back the corn husks without removing them, and pull off the silky threads. Rub each ear of corn with ½ T of butter and sprinkle to taste with salt and pepper. Bring the husks back up around the corn. Have a barbecue fire ready. Cook 4-6 inches from hot coals for 10-12 minutes, turning frequently, until the husks are darkened. Remove the husks and serve the corn with more butter, salt, and pepper.

Corn in Foil

Remove the husks and pull off the silky threads. Rub with butter and sprinkle with salt and pepper. Wrap in foil and cook over the coals as directed.