4 ears of corn
3 tablespoons of butter, melted
2 lemons
Salt to taste
Cayenne to taste

Using a sharp knife, cut along the length of each of the cobs, cutting through the leaves. Open carefully, remove the silks, and brush the kernels with melted butter. Cook on a barbecue for 25 - 45 minutes, turning frequently and allowing them to burn slightly. Sprinkle with salt and cayenne, and eat hot. *If cooking inside, then proceed as above and roast the corn in the oven at 400ºF. for 40 -50 minutes.