Makes 4 servings

Grilling the corn in the husks infuses the corn with a smoky flavor and protects the corn from becoming dried out.

4 ears of corn

Butter or olive oil

Coarse salt

Freshly ground black pepper

Peel away the outer layers of husk, leaving enough to cover the ears but exposing a few of the kernels. Soak for a few minutes and drain away excess water. Place on the grill over medium heat and turn the ears every few minutes to evenly char the husks. Depending on the level of heat, it will take 10 to 20 minutes. Once the husks are thoroughly charred, remove from the grill and peel back the husk and any bits of charred silk. Season with butter or olive oil and some salt and pepper and serve.