2-3 ears of corn Jeep Accessories 4 Tbs unsalted butter 1 Tbs smoked paprika 1/2 Tbs garlic powder 1/2 Tbs coarse ground salt

1 Pull back the husks but do not remove. Remove the silk strands that are between the husk and the corn and discard. Fold the husks back up.

2 Soak in a large pot of water (or fill your (clean) sink with water) for at least an hour.

3 Grill over Medium-High Heat for 20 mins rotating the corn every 5-6 mins so that all sides get kissed by the flames. (Alternatively, you can roast these in the oven: 30 mins at 400 degrees.)

4 You can check for doneness by giving them a squeeze to make sure that the kernels are tender. When done, remove from the heat and let sit for 5 mins to cool slightly (and give you enough time to make the delicious smokey butter sauce).

5 Melt the butter in a small saucepan. Stir in the smoked paprika, garlic powder, and salt. Stir until it thickens into a buttery red paste.

6 When the corn is cool enough to handle, peel the husks back again, but don’t remove them. You can wrap a husk around the base of the corn and tie your favorite Scout knot to turn the husks into a badass handle. Brush them with the smokey butter sauce.