Spicy Grilled Corn on the Cob in the Husk

Instructions

1. Carefully peel back the outer husks from each ear of corn and remove the silks. Recover the ears with the husks, pressing them back into place.
2. Fill a clean bucket or large pan with cool water. Place the corn ears in the water and soak in water for at least one hour. The corn will float, so turn them occasionally to make sure all sides are soaked.
3. Preheat the grill to low heat (300 degrees).
4. In a small saucepan, melt the butter and garlic over low heat for 5 minutes to infuse the flavor. Do not let the butter simmer. Add the sugar, salt, black pepper, cumin and hot sauce and stir until blended.
5. Remove the corn from the water and shake to remove excess water. Gently peel back the husks and brush the ears with the garlic butter, saving some for later.
6. Replace the husks and place the corn on the preheated grill over direct heat. Cook for 10 to 15 minutes, rotating the corn often.
7. Remove the corn from the grill and carefully pull back the husks (it will be hot). Tie the husks with kitchen twine.
8. Increase the grill heat to medium heat (400 degrees). Return the corn to the grill and brush with the remaining butter. Cook for another 10 to 12 minutes, until tender and just slightly charred.