Summertime Grilling: Grilled Corn with Spicy Butter

18 ears of corn, still in the husks
1 cup (2 sticks) salted butter, softened
3 tablespoons Montreal seasoning (or seasoning mix of your choice)
¼ teaspoon cayenne pepper

1. Submerge the corn in cool water in a large pot.

2. Put the lid on the pot and soak the corn for at least 3 to 4 hours, or until the husks are totally saturated

3. When you’re ready to grill the corn, pour off the water . . .

4. And place the corn on the grill. Grill for 15 to 18 minutes, turning with tongs once or twice, until the husks are charred and the corn inside is hot.

5. To make the spicy butter, combine the butter with the Montreal seasoning and cayenne . . .

6. And stir it until it’s all combined.

7. Peel the husks away from the corn, leaving them attached at the bottom. (Guests can remove and toss the corn silk.) Or you can remove the husk and silk before serving, if you prefer.

8. Smear half the butter all over the corn . .

9. Then serve the rest on the side