There are few things that taste finer than corn on the cob, and there’s no better way of cooking it than in a fire or on a BBQ
Pick juicy corn by pulling down the husk just enough to get a peek at the kernels inside. They should be bright yellow and look like they’re ready to burst. Trim excess silk and loose husks. Soak the corn with the husk on in a pail of water for about 20 minutes.
Meanwhile, start a fire or warm up the BBQ until the charcoal is hot, coals are red or until the BBQ is about 400° F. Remove the corn from the water and shake off any excess liquid.
Place the corn on the grill or in the coals. Turn the corn every five minutes or so, cooking until the husks are charred and the kernels are easy to poke with a fork.
Pull off the husks (careful, they’re hot), roll the corn in butter, sprinkle with salt and pepper, and enjoy.