At the peak of its season, usually late summer to early fall, grilled sweet corn is hard to beat. The fire heightens the sweetness and the charred bits add an explosion of flavor. These can be eaten on the cob or can be shaved off and added to sweet corn relish, corn and black-bean salad, Mexican street corn, or any other winning combination. I like to grill sweet corn with the husks on because I think it adds flavor and protects the kernels from over-charring. However, grilling the cobs without husks and directly over the fire will have similar results, with just a little bit more babysitting.

Ingredients

• 4-6 sweet corn on the cob with husks
• 1-2 tablespoons of Rattler Rub
• 1 stick of butter

Directions

Carefully peel back the husks of each corn halfway down the cob. Husks can fall off easily, so try to peel
back gently and only halfway down the cob. Once the husks are peeled back, remove as much of the silk
as possible. Once the silk is removed, return the husks back to their original position. Soak the corn
with husks in a pot of water for thirty minutes to an hour. By soaking the husks in water, this will prevent the husks from catching fire and will also add a nice aroma to the grill.

Let the butter come to room temperature so that it is easy to spread on the corn. Remove the corn from the water and pat dry. Again, gently unpeel the husks in order to expose the kernels beneath. Spread half of the softened butter on each piece of corn. After adding butter, coat Rattler Rub over each piece of corn. Once covered with the butter and Rattler Rub return the husks back to their original position.

Over medium-high heat, position the corn above the flames. Since the husks were soaked in water, you
can expect a good amount of smoke from the grill. Corn usually takes between 15-20 minutes
but may take longer depending on the size. Every 5-6 minutes, rotate the corn so that each side
receives a consistent amount of fire. When ready, the corn will be bright yellow and, in my opinion,
should have a few char marks for flavor.

Once off the grill, remove the husks and any remaining silk. Melt the remaining half stick of butter in a
saucepan or in the microwave. Sprinkle a half tablespoon of Rattler rub into the melted butter and stir
to combine. Pour the melted butter into a bowl or shallow pan. Cut each ear of corn, if smaller pieces are desired, and then roll the corn into the melted butter. Serve immediately.