6 ears corn
1/2 c. (1 stick) butter
3 tbsp. bottled barbecue sauce
1/2 tsp. salt
1/4 tsp. pepper

Husk corn and remove silk. Place each ear on a double thick sheet of foil. Melt butter in a small saucepan; stir in barbecue sauce. Salt and pepper; brush over corn. Wrap foil around ears; twist ends to seal. Place in a large shallow pan. Bake in hot oven, 400 degrees, turning often, 25 minutes. Serve from foil wrappers. To cook corn outdoors, place foil wrapped ears on grill over hot coals. Grill, turning often, 15 to 25 minutes, depending on temperature or coals.