HUSK-GRILLED CORN

6 ears corn in the husk 6 tablespoons unsalted butter,

softened

1/2 teaspoon salt

1/2 teaspoon pepper

Cut off the silk protruding from top of each ear of corn.

For a charcoal grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.

Clean and oil grate. Place corn on grill (over coals, with stem ends facing cooler side of grill, for charcoal). Cover and cook, turning corn every 3 minutes, until husks have blackened all over, 12 to 15 minutes. (To check for doneness, carefully peel down small portion of husk. If corn is steaming and bright yellow, it is ready.)

While corn is grilling, make seasoned butter by combining butter, salt, and pepper in bowl. Fold one 14- by 12-inch piece of heavy-duty aluminum foil in half to create 7- by 12-inch rectangle; then crimp into boat shape long and wide enough to accommodate 1 ear of corn. Transfer butter mixture to prepared foil boat. Set aside.

When corn is done, remove from grill, carefully peel back husk (the silk will come right off with it) and break off at the base. Roll each ear of corn in butter mixture to coat lightly and return to grill (over coals for charcoal). Cook, turning as needed to char corn lightly on each side, about 5 minutes total. Remove corn from grill and roll each ear again in butter mixture. Transfer corn to platter. Serve, passing any remaining butter mixture. Serves: 6

Per serving: 179 calories (percent of calories from fat, 58), 3 grams protein, 17 grams carbohydrates, 2 grams fiber, 13 grams fat (7 grams saturated), 31 milligrams cholesterol, 193 milligrams sodium.

JOE KELLER PHOTOS Husk-Grilled Corn.