Instructions: Prepare a hot fire in a charcoal grill or preheat a gas or electric grill on high.

Pull back the husk from each ear of corn without actually removing it. Remove the silk, then re-cover the corn with the husk. Run water into the ears of corn, drain the excess, and twist the husks at the top to close.

To make the chili butter, combine the ingredients thoroughly in a small bowl, and set aside.

When ready to grill, brush the grill grate with vegetable oil. Put the corn directly over the hot fire. Grill for about 20 minutes, turning several times to grill all sides.

Remove from the grill and pull back and discard the husks, or knot them for that oh-so-rustic-chic look. Generously brush the corn with the chili butter.

Serve hot.

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.