6 ears corn
1/2 c. 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 pan; stir in barbecue sauce, salt and pepper. Brush over corn. Wrap corn in foil; twist ends to seal and place in large shallow pan.

Bake at 400°F for 25 minutes, turning often. Serve from foil wrappers. To cook corn outdoors, place foil wrapped ears on grill over hot coals. Grill 15 to 25 minutes, turning often.