Ingredients

4 ears corn, unhusked
Red Bell Pepper Butter, recipe follows

Directions

It is a popular
misconception that corn must be soaked in water or wrapped in tin foil before being cooked
on the grill. Bollocks. All you need to do is peel off the excess huskage (leaving the cob
with 2 or 3 layers of husk still intact) and yank off the silk. Then simply place the corn
on the hottest part of the grill and turn 1/4 rotation every 2 to 3 minutes, as the husk
starts to blacken. When the entire husk begins to resemble blackened carbon, remove from
grill. Peel away blackened husk and serve with Red Bell Pepper Butter.
F.Y.I., the heat of the grill causes the natural sugars in the corn to caramelize and some
of the kernels to turn brown. The more browning, the sweeter the
corn.

Ingredients

Roasted Red Bell Pepper Butter:

2 red bell peppers
1 pound butter, at room temperature
1/4 cup basil leaves
2 tablespoons lime juice
Salt and freshly ground pepper

Directions

Roast the red peppers whole
over a charcoal flame or under a broiler, turning until entirely blackened. Remove from
the grill and immediately place in a paper bag. Seal bag and let sit for 10 minutes. Peel
off the charred skin and discard. Slice the peeled peppers open and discard the membranes
and seeds.
In a food processor, puree the butter, peppers, basil, lemon juice, salt and pepper.
Divide butter into 4 equal amounts, place each portion on tin foil, waxed paper or plastic
wrap, then roll into a butter log, approximately 1 1/4-inches in diameter. Return to
refrigerator until butter hardens. To serve, remove from foil, and slice into 1/4-inch
slices. Flavored butter may be kept refrigerated for up to 1 week or frozen for 1 month.
It is excellent on burgers, veal chops, steaks, baked potatoes, or on toasted crusty
bread.