Grilled Corn

Controversy surrounds the best way to grill corn. At the heart of the debate is this: Does corn taste better grilled with the husk or without? Advocates of the former argue that the husk protects the delicate kernels from the harsh heat. Proponents of the huskless school (of which Steve Raichlen, the BBQ king and author of the fantastic cookbook 'Planet BBQ', is a member) point out that corn steams rather than grills in the husk and that the husk blocks out that wonderful live-fire flavor. If you follow his huskless technique, I am ready to bet it will make you a convert--if you are not already.
6 ears Sweet Corn in their husks
6 tablespoons Butter (3/4 stick), at room temperature
2 tablespoons cilantro, minced
1 clove Garlic, minced
Coarse Salt and Black Pepper
Directions:
Set up the grill for direct grilling and preheat to high.

Fashion the husk of each ear of corn into a handle, tying back the husks with the husk itself or withbutchers string, and remove the corn silk.
Place the butter, pcilantro, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
When ready to cook, lightly brush each ear of corn with a little of the garlic-parsley butter and arrange on the hot grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned all over, 8 to 12 minutes in all, turning as needed, brushing with the remaining butter, and seasoning generously with salt and pepper. Remove the corn from the grill and serve at once.
Variations: Dill, basil, parsley, or tarragon all make tasty alternatives to the cilantro in the butter. Grilled corn kernels make a delectable addition to salsas and salads. Lay the ears on their side and cut the kernels off the cob with broad lengthwise strokes of a knife.