Grilled Corn-On-The-Cob
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INGREDIENTS 6 ears of corn, husks and silk removed 8 to 12 tablespoons butter, softened and mixed with salt 1/2 cup grated Cheddar cheese Spread the ears of corn with the butter and sprinkle them with the grated Cheddar cheese. Double-wrap each ear in foil. Grill 6 to 8 inches from the coals, turning the ears every 3 or 4 minutes, until the corn is roasted and the cheese melted - about 15 to 20 minutes. Serves 6