Instructions: Partially shuck corn and remove all silk. Spread butter on corn and pull husk back up. Wrap each ear in foil.

Place on medium-hot grill and cook until tender, 12 to 15 minutes. Turn several times. When done, remove foil and pull off husks over bowl to catch any juices and butter. Serve immediately, basting with juices.

This recipe yields 4 servings.

Wine Suggestions: Corn and Chardonnay. Chardonnay and butter. Butter and corn. This is an easy match.

Description: "Flavored butters make grilled corn a real treat. You can grill the ears wrapped up with the butter or just slather the butter on after cooking."

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