Husk-grilled corn on the cob

Keeping the husks on the corn protects the kernels and encloses the butter, so the flavors are contained. Fresh corns with husks intact are perfect, but banana leaves or a double layer of foil are also suitable.

Heat a heavy frying pan. Add the dried chilies and roast them by stirring them continuously for 1 minute without letting them scorch. Put them in a bowl with almost boiling water to cover. Use a saucer to keep them submerged, and leave them to rehydrate for up to 1 hour. Drain, remove the seeds and chop the chilies finely. Place the butter in a bowl and add the chilies, lemon juice and parsley. Season to taste and mix well.

Peel back the husks from each cob without tearing them. Remove the silk. Smear about 30ml/2 tbsp of the chili butter over each cob. Pull the husks back over the cobs, ensuring that the butter is well hidden. Put the rest of the butter in a pot, smooth the top and chill to use later. Place the cobs in a bowl of cold water and leave in a cool place for 1-3 hours; longer if that suits your work plan better.

Prepare the barbecue. Remove the corn cobs from the water and wrap in pairs in foil. Once the flames have died down, position a lightly oiled grill rack over the coals to heat. When the coals are medium-hot, or have a moderate coating of ash, grill the corn for 15-20 minutes. Remove the foil and cook them for about 5 minutes more, turning them often to char the husks a little. Serve hot, with the rest of the butter.    

Serves 6
3 dried chipotle chilies
250g/9oz/generous 1 cup butter, softened
7.5ml/ 1 ½ tsp lemon juice
45ml/3 tbsp chopped fresh flat leaf parsley
6 corn on the cob, with husks intact
Salt and ground black pepper