Corn and summer go together like hand and glove. Easy, inexpensive, and packed with explosive flavor, this corn recipe will be a mainstay at all your family summer functions.

6 ears corn, with husks

Unsalted butter, at room temperature

Kosher salt and freshly ground black pepper

1. Prepare a grill or place a grill pan over medium heat on the stove.

2. Remove the outermost layer of the husks. Pull back the remaining husks just enough so you can remove the silk.

3. Loosely recover the corn with the husks, leaving some of the kernels exposed, which will allow them to brown slightly.

4. Grill the corn for 5 to 6 minutes, turning frequently until tender and heated through.

Serve immediately with butter, salt, and pepper.

Makes 6 servings.

Recipe courtesy of:

Blanchard, Bob and Melinda, At Blanchard's Table: A Trip to the Beach Cookbook. New York. Clarkson Potter/Publishers, 2003.

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