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  1. Haven't tried this yet but will as soon as I can pick up some good fresh corn. It's in the Sept/Oct 2013 Cook's Illustrated magazine. You could fix quite a few ears in one cook. You char the corn and then sizzle it in flavored butter. Use a disposable aluminum roasting pan that is at least 2 3/4 inches deep. Flavored butter recipes: example: Basil and Lemon Butter; 6 tbs. unsalted butter, softened; 2 tbs. minced fresh basil; 1 tbs. minced fresh parsley; 1 tsp. finely grated lemon zest; 1/3 tsp. salt; 1/4 tsp. pepper. Combine all ingredients in small bowl. 8 ears corn, husks and silk removed 2 tbs vegetable oil Salt and pepper 1. Place flavored butter in disposable 9 x 13 pan. Brush corn evenly with oil (keeps it from drying out and chars better) and season with salt and pepper to taste. 2. Grill corn over hot fire, turning occasionally, until lightly charred on all sides, 5 to 9 minutes. Transfer corn to pan and cover tightly with aluminum foil. 3. Place pan on grill and cook, shaking pan frequently until butter is sizzling, about 3 minutes. Remove pan from grill and carefully remove foil, allowing steam to escape away from you. Serve corn, spooning any butter in pan over individual ears. There are recipes for honey butter, latin-spiced butter, and New Orleans "barbecue" butter. We could all probably come up with our own, including Dave's sriracha lime butter.
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