Spicy Grilled Corn on the Cob
From “After the Hunt” by Chef John Folse
Remove husks and silk from corn. Wash corn and pat dry with paper towels. Combine remaining ingredients in a non-reactive bowl, whisk until well mixed and set aside. Prepare grill for medium-high heat and grease grill rack. Brush corn with basting mixture and place on rack about 3 inches above coals. Grill for approximately 20 minutes or until corn is fully cooked, turning each ear of corn a quarter turn and basting every 5 minutes. Serve hot.