Grilled Corn with Garlic Butter

6 ears sweet, freshly picked corn

1 stick unsalted butter, at room temperature

1 large clove garlic

A handful of washed, dried, and finely chopped Italian parsley

A pinch of cayenne pepper

Salt to taste (about 1/2 teaspoon)

1. Build a medium fire in a charcoal grill.
2. Peel back the husk of each ear of corn, remove the corn silk, and keep the husk attached at the bottom so you can "reseal" the ears.
3. Pound the garlic into a paste with a mortar and pestle, or squeeze it through a garlic press.
4. With a wooden spoon, mix the garlic, chopped parsley, and the pinch of cayenne together with the butter. Place the butter mixure in a small serving bowl.
5. Once the coals are glowing and covered with a thin layer of ash, lay the corn on the grill. Turn the ears with tongs as the husks begin to blacken. They should cook in about 10 to 15 minutes.
6. Pile the corn in a basket and cover with a clean dish towel to keep them hot. When ready to eat, let each person peel back the husks and smear their corn with the garlic butter.