Fire Roasted Corn

This is a simple recipe for the only way we eat corn on the cob at our house now.

Get 6-8 ears of corn with the husks on. Peel back most of the husks, forming a handle. Tie the husks together with kitchen twine and pick away the silks. Mix 1 stick of softened butter with some salt, pepper, garlic powder and any other seasonings you'd like (I usually add Emeril's Rib Rub, sometimes basil). Use a basting brusk and cover the corn with the butter mixture. PLace the corn directly onto a hot grill, with the husks sticking out beyond the edge of the grill. Cokk the corn for 12 minutes, turning it 1/4 turn every 3 minutes. Baste the corn every time you turn it. Move the corn around to avoid flame-ups from dripping butter. Serve hot.