Heavenly Grilled Corn! - yellow sweet corn

Method

• Carefully strip husks and cornsilk from ears, discarding silk but keeping the husks as intact as possible.
• Rinse and put between 2 layers of paper towels to dry, pressing flat with a weight (heavy cookbook, iron pot, your husband's 9 remote controls:):) Meanwhile, put the nekkid ears in a pot of boiling water and boil for about 10-15 minutes.
• Drain and cool until easily handled.
• Mix all seasonings with the melted butter.
• (You can really add anything---I think mixed Italian herbs would be nice, or even a dash of curry to go with an Indian meal.
• Or heavy on the Cajun spices and more Tabasco for the stouthearted.
• ).
• Okay, here's the fun part (La D does so adore a craft activity.)
• Carefully wrap the ears back in the husks, and bind the covering with thin strips of the husk, tamale-style, tying securely.
• Place on tinfoil that has been pinched at the corners to form a basin, and pour the butter, etc., over all everything.
• Wrap in more foil to seal tightly, and place on the grill while any meats are cooking.
• When meats are done, remove the foil and let the corn grill on the rack above the hot coals.
• The extra butter will drip down and cause a little conflagration, which will set the husks on fire (fun to watch!)
• and char the corn slightly.
• Remove almost instantly, get rid of the burned husks, grab the salt shaker, and enter Paradise!