Corn Grilled In The Husk With Roasted Red Bell Pepper Butter

Directions

1. It is a popular misconception which corn must be soaked in water or possibly wrapped in tin foil before being cooked on the grill. Bollocks. All you need to do is peel off the excess huskage (leaving the cob with 2 or possibly 3 layers of husk still intact) and yank off the silk. Then simply place the corn on the hottest part of the grill and turn 1/4 rotation every 2 - 3 min as the husk starts to blacken. When the entire husk begins to resemble blackened carbon, remove from grill. Peel away blackened husk and serve.
2. F.Y.I., the heat of the grill causes the natural sugars in the corn to caramelize and some of the kernels to turn brown. The more browning, the sweeter the corn.
3. Roasted Red Bell Pepper Butter:Roast the red peppers whole over a charcoal flame or possibly under a broiler, turning till entirely blackened. Remove from the grill and immediately place in a paper bag. Seal bag and let sit for 10 min.
4. Peel off the charred skin and throw away. Slice the peeled peppers open and throw away the membranes and seeds.
5. In a food processor, puree the butter, peppers, basil, lemon juice, salt and pepper.
6. Divide butter into 4 equal amounts, place each portion on tin foil, wax paper or possibly plastic wrap, then roll into a butter log approximately 1 1/4 " in diameter. Return to refrigerator till butter hardens. To serve, remove from foil and slice into 1/4-inch slices.