Serves 8.

1 c. (2 sticks) unsalted butter, softened
2 tsp. red pepper sauce
8 ears corn-on-the-cob

In a small bowl, combine butter and red pepper sauce. Mix well. Melt, if desired.

Peel one side of corn husk away from cob without removing completely and loosen remaining husk. Do not remove silk. Brush butter mixture over kernels and smooth back husk to original shape. Twist open end to close.

Prepare grill. Place corn directly onto coals. Cover grill with lid or foil tent.

Cook two to three minutes. Test. If not done, turn and roast another two minutes. The outside husk will be charred. To serve, strip off husks and silk.