herbs (basil, sage, thyme, chives - whatever's fresh!) OR 1 teaspoon powdered chili, paprika, or minced garlic
1 stick (1/2 cup) butter, softened
6 large ears corn, with husks on
Mix herb(s) into softened butter, form into a stick or log, and refrigerate until firm. Sprinkle corn husks with water and preheat broiler or grill. Roast corn on a baking sheet in the broiler or over the covered grill, turning, until all sides turn black. Keep turning and roasting about 5 minutes, until corn kernels are tender. Peel back husks, without detaching, and serve with chilled herb butter.