Recipe - Corn On The Cob With Chili Butter

6 (up to)
8 lg Ears of corn; shucked
and desilked
One half cup Butter or margarine; melted,
more or less
Salt and pepper
Aluminum foil

Clean the corn ears. Melt the butter. Using a basting brush, slather
each ear liberally with butter. After a moment, the butter should harden
somewhat into a tacky coating. Sprinkle lightly with salt and heavily with
freshground peppercorns (I use green, white, and black). Tightly roll up
each ear in a piece of aluminum foil such that two layers of foil cover the
ear's surface. Twist or fold over the foil at the ends. I usually do this
in batches of three ears, or the kitchen counter becomes rather messy.

Cook them on the grill for 810 minutes, then turn them over and cook
another 810 minutes. On a charcoal grill, I lay them directly on the
prepared coals (red inside, completely covered with grey ash). On a
propane gas grill, I turn it to mediumhot heat and lay the ears on a low
rack.

The perfect ear will be wellroasted, with the tops of kernels brown or
just blackening. Be careful opening the foil that butter is hot! I
typically serve them with fresh bratwurst boiled in beer before being
grilled.

WKB@MAGNUM.CB.ATT.COM

(KEITH BRUMMETT)

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