Inspired by a trip to South Africa, grill-roasted corn on the cob rolled in garlic-hot pepper butter and crushed peanuts
4 - 6 ears of corn, husks on
8 tablespoons (1 stick) butter, softened
3 cloves garlic, minced
1 1/2 teaspoons red pepper flakes
1/4 teaspoon ground cloves
2 cups salted peanuts, finely chopped (food processor)
Soak corn in water for at least an hour. Heat grill to medium. Place corn on grill and roast for about 20 minutes, turning several times, until it gets blackened on the outside.
Meanwhile, in a small bowl, mix together butter and garlic. Stir in red pepper flakes and cloves. Transfer to a plate (for rolling corn in). Place chopped peanuts on another plate.
When corn is done, allow to cool enough to handle. Peel and snap off the end. Roll in butter mixture and then in peanuts.