We recommend you first blanch the whole corn while still in husks in Zatarain’s Crab Boil - you can cool and hold them for several days after that.

With pre-blanched corn on the cob all you really need to do is get it good and hot, and give it a smoky flavor. This process will only need about 5-8 minutes, total, depending on how cold the corn is .

Start the whole, unshucked cobs directly over a medium fire and don't worry if the husks and silks begin to burn. Rotate the corn slowly until it looks like most of the silks are burned away, and the husks are charred and curling back on the edges.

Pull back a husk now and again to test for warmness – they need to heat all the way through. If you think they are getting too charred, move the cobs to the cooler side of the grill and rotate them so they each get to spend some time closer to the heat. When they are hot, remove them to a platter, and serve as soon as possible.

To serve, we peel the husks back, and cut them off at about 2 inches long. Then, we top each cob with a big pat of seasoned butter. It just doesn't get better!

Thanks to www.GirlsonaGrill.com for their contribution as guest chefs and writers.