Peel back husks from corn without detaching from cobs; remove silks. Rewrap cobs in husks; soak in water for at least 20 minutes or up to 1 hour. Drain and pat dry.

Stir together butter, garlic, parsley, salt and pepper. Peel back husks and brush butter mixture evenly over kernels. Fold husks back over cobs; tie tightly with kitchen string.

Place on greased grill over medium-high heat; cover and cook, turning often, for about 15 minutes or until browned all over outside and corn is tender inside.

Per serving: about 210 calories; 4 g protein, 10 g fat, 31 g carbohydrate high source fibre.

Serve with: Bbq Menu: Plum-Glazed Ribs (see recipe) Spinach Salad Bumbleberry Crumble

Baird: "Grate Partners"

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