Instead of covering corn in foil, wrap it in its own soaked husk for roasting on the barbecue. To serve, remove the husks and smear the corn with a peppery cheese spread.
Strip off the husk almost completely to expose the kernels, but leave the husk attached at the bottom. Pull off the silky inner strands.
Once all the silk is removed, pull up the husk to cover the kernels. Tie securely across with kitchen string in 2 or 3 places.
So the corn won’t burn on the barbecue, immerse the ears of corn in a large bowl of cold water for 15 minutes, until the husks and strings are soaked.