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

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