6 tablespoons butter
1-1/2 teaspoons garlic salt
3 tablespoons parsley, minced
dash paprika
6 large ears corn or 12 small ears corn

Combine butter and garlic salt. Spread on corn. Sprinkle with parsley and paprika. Tightly seal each ear in foil. Grill over hot coals 15 minutes, turning frequently. Partially unwrap and serve in foil.

Yield: 6 servings