| 1 | Heat grill until coals are gray. |
| 2 | Pull back corn husks enough to remove silk from ears. |
| 3 | It"s fine if you don"t get all the silk. |
| 4 | Reclose shucks around kernels and put stem-side up, vertically, in bucket of water. |
| 5 | Soak at least 30 minutes or up to 2 hours. |
| 6 | When coals are hot, shake each ear to remove excess water and place ears on grill. |
| 7 | Do not stack. |
| 8 | Wet an old cotton towel and thoroughly wring it out. |
| 9 | Place over corn to cover ears completely. |
| 10 | Don"t let towel rest on grill unless you like barbecued cotton. |
| 11 | Cook for 5-8 minutes. |
| 12 | Remove towel and rewet in bucket of water; wring out. |
| 13 | Turn ears and replace wet towel on ears; continue cooking another 8-10 minutes or until ears are roasted on other side. |
| 14 | If they won"t be served at once, keep warm in a low 250°F oven. |
| 15 | To serve, pull back husks and break off stems. |
| 16 | No butter is really needed with these wonderfully smoky ears, but if you do serve it, try whipping a drop or two of hot sauce into softened butter for an extra little zap. |
