Roasted Camp Corn

Ingredients

• 0.3 teaspoon pepper black
• 0.3 cup butter 
• 0.5 teaspoon creole seasoning 
• 1 teaspoon basil dried
• 6  ears corn fresh yellow with husks
• 1 teaspoon pepper sauce sweet

Equipment

• paper towels
• sauce pan
• grill

Directions

1. Remove heavy outer husks from corn; pull back (but do not remove) inner husks.
2. Remove and discard silks; rinse corn, and dry with paper towels. Set aside.
3. Melt 1/4 cup butter in a small saucepan over low heat. Stir in 1 teaspoon basil and next 3 ingredients, stirring until blended.
4. Brush corn evenly with butter mixture. Pull husks back over corn.
5. Grill corn, covered with grill lid, over high heat (400 to 50
6. minutes, making quarter turns every 6 to 7 minutes. Pull back husks before serving.
7. Note: For testing purposes only, we used Pickapeppa Sauce for sweet pepper sauce.