Recipe: BBQ'd Corn on the Cob

And, happy Braai!!!!

Can't help with the unshucked corn, though here's what I do:

6-8 large ears of corn, shucked and de-silked
~1/2 cup butter or margarine, melted
salt and pepper
aluminum foil

Clean the corn ears. Melt the butter. Using a basting brush, slather
each ear liberally with butter. After a moment, the butter should
harden somewhat into a tacky coating. Sprinkle lightly with salt and
heavily with fresh-ground peppercorns (You can use green, white, and/or black).

Tightly roll up each ear in a piece of aluminum foil such that two
layers of foil cover the ear's surface. Twist or fold over the foil
at the ends.

Cook them on the grill for 8-10 minutes, then turn them over and cook
another 8-10 minutes.

On a charcoal grill, you can lay them directly on the
prepared coals (red inside, completely covered with grey ash). On a
propane gas grill, turn the corn to a medium-hot heat and lay the ears on a
low rack.

The perfect ear will be well-roasted, with the tops of kernels brown or
just blackening.

***Be careful opening the foil -- that butter is hot!