Delicious Corn on the Cob

1. Clean the corn ears.

2. Melt the butter.

3. Using a basting brush, slather each ear liberally with butter. After a moment, the butter should harden somewhat into a tacky coating.

4. Sprinkle lightly with salt and heavily with fresh-ground peppercorns (I use green, white, and black).

5. Tightly roll up each ear in a piece of aluminum foil such that two layers of foil cover the ear's surface.

6. Twist or fold over the foil at the ends. I usually do this in batches of three ears, or the kitchen counter becomes rather messy.

Cook Time:

-Cook them on the grill for 8-10 minutes, then turn them over and cook another 8-10 minutes.

-On a charcoal grill, I lay them directly on the prepared coals (red inside, completely covered with grey ash).

-On a propane gas grill, I turn it to medium-hot heat and lay the ears on a low rack. The perfect ear will be well-roasted, with the tops of kernels brown or just blackening.

-Be careful opening the foil -- that butter is hot! I typically serve them with fresh bratwurst boiled in beer before being grilled.