Grilled Corn On The Cob & Beer - cooking recipe

Ingredients

4 -6 fresh ears of corn
12 pack of your favorite beer
1 bag ice
2 tablespoons margarine or 2 tablespoons butter
2 teaspoons lemon juice
1 teaspoon snipped fresh thyme, or
1/4 teaspoon dried thyme, crushed

Preparation

Peel husks back, but do not remove.
Using a stiff brush or your fingers, remove silk from corn.
Pull husks back up around corn.
In an ice chest, cover corn (husks on) with 12 pack of beer.
Then cover with bag of ice.
Soak for at least 1 hour.
Drink the beer.
Pull corn from cooler shaking corn to remove excess water.
Cover corn as much as possible with husks.
If necessary, tie the tips of the husks together with wet kitchen string.
Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or until tender, turning several times.
Carefully remove the husks and strings.
Meanwhile, in a small saucepan combine margarine or butter,lemon juice, and thyme.
Heat on the grill or stovetop until margarine is melted.
Brush mixture over the corn before serving.