Roasted Camp Corn

1. 1

   Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn, and dry with paper towels. Set aside.

2. 2

   Melt 1/4 cup butter in a small saucepan over low heat. Stir in 1 teaspoon basil and next 3 ingredients, stirring until blended.

3. 3

   Brush corn evenly with butter mixture. Pull husks back over corn.

4. 4

   Grill corn, covered with grill lid, over high heat (400u00b0 to 500u00b0) 25 minutes, making quarter turns every 6 to 7 minutes. Pull back husks before serving.

5. 5

   Note: For testing purposes only, we used Pickapeppa Sauce for sweet pepper sauce.

No additional tips available.