Method

To make the spreads, mix the ingredients together in separate small bowls, and let them sit at room temperature while cooking the corn.

Method 1:

Take the ears of corn, with husks and silks, and put them in a bucket of warm water to which you've added 1 cup sugar and 1 cup milk; soak for 4 hours.  Briefly drain and wipe off the husks when ready to cook.

Place the corn on a grill over medium-high heat and cook, turning often, for 12 to 14 minutes.

When the corn is done, peel off the husks, pull off the silks (much easier than when they were raw), and serve with the spreads on the side.

Method 2:

Peel the husks down off the corn, leaving them attached, then carefully remove the silk.  Spread one of the butter spreads on the corn, then reposition the husks and tie them at the top with string.

Place the corn on the grill over medium-high heat and cook for 12 to 14 minutes, turning every 2 to 3 minutes, making sure that the butter drippings don't flare up and burn the corn.

When the corn is done, remove it from the grill, cut the string, peel down the husks and retie them (with new string) to use as a handle to hold the corn.  Eat as is, with no additional butter or spread needed.

Method 3:

Leaving the husks and silk intact, just rinse the corn under cold water and shake off the water.

Place the corn on the grill over high heat, turning the ears as each section of outside husks blacken and chars, until all the sides are black and charred, about 15 minutes.

When the corn is done, remove the husks and silk and serve with the spreads on the side.

Tip:  Fully ripe sweet corn has bright green, moist husks.  The silk is stiff, dark, and moist, and you should be able to feel the individual kernels by pressing gently against the husk.  Fresh corn should be cooked and served the day it is picked or purchased, if possible.

Serves: 4

Reprinted with permission from ©Collector's Press, The Big Book of Barbecue Side Dishes, by Rick Browne, published by Sellers Publishing click for book review

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