Instructions: Loosen, but do not remove, the husks from the corn. Remove the corn silk.

Sprinkle each ear with the herbs and pepper. Tie the husks around the ears and soak in cool water for 15 to 30 minutes. Meanwhile, heat the grill.

Place the prepared corn directly on the grill rack and grill until tender, 20 to 30 minutes. Turn the corn to steam first. Then, as the corn several times during grilling. heat dries out the moisture the If you wish, peel the husks back corn begins to smoke-roast. If you from the kernels during the last want charred corn, peel the husks minutes of grilling to char them back at any point during cooking. slightly. (Alternatively, roast the corn in a 400 F oven.) Remove the husks and cut the corn from the cob, or serve on the cob.

Makes about 5 cups kernels for 6 servings.

Yield: "5 cups"

NOTES : To save time, grill extra ears, cut off the kernels and store in the refrigerator. Use the corn the next day to make dishes such as Wild Rice Succotash or Grilled Corn and Black Beans (see recipes).

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