2 cobs corn, in husk
1⁄2 tsp red chile flakes (or a packet from the pizza parlor) 2 Tbsp salted butter
Peel back husks without taking them off; remove any silk. Spread butter generously on the two cobs, and sprinkle with chile. Rewrap each cob in its husk as tightly as possible. Prepare a bed of coals and place corn cobs directly on top for about 12 minutes, turning two or three times. (Alternative: Place a metal grate—cake racks work well—about 5 to 7 inches above the coals. Cook for about 20 minutes.) Let corn cool slightly before unwrapping.