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It is a popular misconception that corn must be soaked in water or wrapped in tin foil before being cooked on the grill.
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Bollocks.
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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.
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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.
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When the entire husk begins to resemble blackened carbon, remove from grill.
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Peel away blackened husk and serve with Red Bell Pepper Butter.
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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.
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The more browning, the sweeter the corn.
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Roast the red peppers whole over a charcoal flame or under a broiler, turning until entirely blackened.
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Remove from the grill and immediately place in a paper bag.
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Seal bag and let sit for 10 minutes.
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Peel off the charred skin and discard.
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Slice the peeled peppers open and discard the membranes and seeds.
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In a food processor, puree the butter, peppers, basil, lemon juice, salt and pepper.
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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.
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Return to refrigerator until butter hardens.
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To serve, remove from foil, and slice into 1/4-inch slices.
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Flavored butter may be kept refrigerated for up to 1 week or frozen for 1 month.
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It is excellent on burgers, veal chops, steaks, baked potatoes, or on toasted crusty bread.
