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1
Carefully strip husks and cornsilk from ears, discarding silk but keeping the husks as intact as possible.
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2
Rinse and put between 2 layers of paper towels to dry, pressing flat with a weight (heavy cookbook, iron pot, your husband's 9 remote controls:):) Meanwhile, put the nekkid ears in a pot of boiling water and boil for about 10-15 minutes.
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3
Drain and cool until easily handled.
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4
Mix all seasonings with the melted butter.
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5
(You can really add anything---I think mixed Italian herbs would be nice, or even a dash of curry to go with an Indian meal.
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6
Or heavy on the Cajun spices and more Tabasco for the stouthearted.
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7
).
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8
Okay, here's the fun part (La D does so adore a craft activity.)
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9
Carefully wrap the ears back in the husks, and bind the covering with thin strips of the husk, tamale-style, tying securely.
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10
Place on tinfoil that has been pinched at the corners to form a basin, and pour the butter, etc., over all everything.
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11
Wrap in more foil to seal tightly, and place on the grill while any meats are cooking.
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12
When meats are done, remove the foil and let the corn grill on the rack above the hot coals.
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13
The extra butter will drip down and cause a little conflagration, which will set the husks on fire (fun to watch!)
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14
and char the corn slightly.
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15
Remove almost instantly, get rid of the burned husks, grab the salt shaker, and enter Paradise!
