Grilled Corn on the Cob

INGREDIENTS:
4 to 6 fresh ears of corn
2 tablespoons butter
2 teaspoons lemon juice
1 teaspoon snipped fresh thyme (or 1/4 teaspoon dried thyme,
crushed)
* salt and pepper to taste

DIRECTIONS:
Peel husks back, but do not remove. Using a stiff brush
or your fingers, remove silk from corn. Pull husks back
up around corn. In a large saucepan or container, cover
corn (husks on) with cold water. Soak for at least 1 hour.
Drain, shaking corn to remove excess water. Cover corn as
much as possible with husks. If necessary, tie the tips of
the husks together with wet kitchen string.

Grill corn (with husks) on an uncovered grill directly over
medium-hot coals about 25 minutes or till tender, turning
several times. Carefully remove the husks and strings.
Meanwhile, in a small saucepan combine butter (or margarine),
lemon juice, and thyme. Heat on the grill or stovetop till
margarine is melted. Brush mixture over the corn before
serving and look out!

YIELD: 4 to 6 side-dish servings.