preparation
Strip husks down to the end of the cob, but do not tear off. Remove silk. If desired, soak in salted ice water to which 1/2 cup milk has been added for about 20 minutes; drain well. Brush with softened butter and sprinkle with salt and pepper. Bring husks up around the corn. Wrap each ear securely in a double thickness of aluminum foil. Twist the ends well. Barbecue on briquets 10 minutes, turning once. |