Since it's summer here in Austin, we're always looking for an excuse to not heat up the house by cooking indoors, so it's to the grill we go. Grilled corn on the cob has become one of our favorite things to have lately, and it's relatively easy.

I strip off all but the innermost three or so layers of husks, and peel back those back and clean off the silk. I then melt a couple tablespoons of butter with some finely-chopped herbs (cilantro or basil work best) and that gets brushed onto the corn, followed by a dash of salt. A bit of lime juice is nice too. I cover up the ear with the still-attached husks, and tie them in place. String would work to hold it together, but I've been using strips of husk, tied end-to-end.

It takes thirty minutes to cook over nicely hot coals, turning once halfway. When the husks are somewhat charred, it's done on that side.