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 (I use green, white, and black). Add one ice cube and tightly roll up each ear in a piece of aluminum foil such that two layers of foil cover the ears 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, I lay them directly on the prepared coals (red inside, completely covered with grey ash). On a propane gas grill, I turn it to 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! I typically serve them with fresh bratwurst boiled in beer before being grilled. WKB~~at;MAGNUM.CB.ATT.COM (KEITH BRUMMETT) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.