Recipe courtesy of Martha Stewart’s Good Food Fast
4 ears corn
vegetable oil, for grates
1 tablespoon butter, cut into 4 pats
freshly ground black pepper
chili powder or paprika
Peel back the corn husks, leaving them attached at the base of the ear. Remove and discard the silk; pull the husks back over the corn. Place the ears in a large bowl or pot; cover with cold water. Let soak for 10 minutes.
Preheat the grill to high; lightly oil the grates. Drain the corn. Arrange the ears on the grill. Cover and cook, turning occasionally, using tongs, until the husks are slightly charred and the corn is tender, 15 to 20 minutes. Remove the ears from the grill. Holding the bottom of each hot ear with a towel, peel back the husks and, with a knife, coat the kernels with butter. Season the corn with salt, pepper, and chili powder or paprika. Serve immediately.