Once you learn to cook corn on the grill, it may become your favorite way to prepare it. Don’t skip the chili powder or paprika here; it really heightens the smoky flavor of the grilled corn.

　　

Ingredients

Serves 4

　　4 ears corn

　　Vegetable oil, for grates

　　1 tablespoon butter, cut into 4 pats

　　Coarse salt and fresh ground pepper

　　Chili powder or paprika

　　

Step 1

Peel back the corn husks, leaving them attached at the base of the ear. Remove and discard the silk; pull the husks back over the corn. Place the ears in a large bowl or pot; cover with cold water. Let soak for 10 minutes.

　　

Step 2

Preheat the grill to high; lightly oil the grates. Drain the corn. Arrange the ears on the grill. Cover and cook, turning occasionally, using tongs, until the husks are slightly charred and the corn is tender, 15 to 20 minutes. Remove the ears from the grill. Holding the bottom of each hot ear with a towel, peel back the husks and, with a knife, coat the kernels with butter. Season the corn with salt, pepper, and chili powder or paprika. Serve immediately.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.