Instructions: 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 fresh-ground 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 ears 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 8-10 minutes, then turn them over and cook another 8-10 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 medium-hot heat and lay the ears on a low rack.

The perfect ear will be well-roasted, 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.

(KEITH BRUMMETT)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.