12 or more cobs of fresh corn
½ cup butter
2 tbs grainy Dijon mustard
3 tbs sweet chilli sauce
For the corn: Peel back husks and remove silks. Fold husks back over the corn and place in a large container in which they can be covered with cold water (a bucket or a clean dish bin work well). Let soak for an hour (this will help prevent the leaves from burning on the grill and allow the corn to steam inside the leaves).
Place cobs on grill that’s been preheated to medium-hot. Cook until corn is tender and leaves are charred. Remove leaves and serve hot with butter.
For the butter: In a small pot, melt butter. Add Dijon, sweet chilli sauce and salt and pepper. Drizzle or brush over roasted cobs of corn.