Last night Kim and I prepared a corn on the cob recipe from a book I mentioned earlier titled Patio Daddy-O at the Grill. I highly recommend the book as everything we have tried has been full of flavor and relatively easy to prepare.  Here is the recipe:

The cure for fresh corn fatigue: Char the ears in their husks, strip them naked, then roll them in soft butter spiked with basil and lemon.  For a final flourish, hit the glistening rows with a  flurry of grated Parmesan.

• 6 ears corn, husks on
• 1 stick (8 tablespoons) unsalted butter, softened
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh basil
• Salt and ground black pepper to taste
• Vegetable oil for the grill
• 1/2 cup freshly grated Parmesan cheese

1. Soak the corn in a large bowl of water for 1 hour (so the husks don’t catch fire).
2. Prepare a medium-hot fire in a charcoal grill, or preheat a gas or electric grill to medium-high.
3. In a small bowl, mix the butter with the lemon juice and basil, and season with salt and pepper.  Spread out the butter in a 1/4-inch-thick layer in the center of a large plate or baking sheet and set aside.
4. Brush the grill grate with vegetable oil.  Grill the corn, turning often, until the husks are evenly charred all over, 25 to 30 minutes.  Carefully peel back the corn husks, but leave them attached to the cobs.  Discard the corn silk and use the husks as handles.  Roll the corn in the softened butter, and top with Parmesan cheese.  Server immediately.

We only prepared half of the recipe, and used only 2 tablespoons of butter.  That seemed to be enough butter for us and we left the remaining butter mix ingredients at their full six serving amounts.  We didn’t have lemon juice so we used lime juice instead.  The results were delicious!