6 ears corn on the cob, husks on

1 pound thin-cut bacon

1 stick butter, softened

2 tablespoons brown sugar

6 - 8 drops liquid smoke

Soak corn in water 1 - 2 hours.  Fry bacon, drain on paper towels and crumble.

Heat grill and put soaked corn directly on the grill.  Cook 20 minutes, turning several times, until husks are blackened.

Meanwhile, in a medium bowl, combine butter, brown sugar and liquid smoke.  Tranfer and mound it on a flat plate for rolling.

 Use a pot holder to hold the hot corn while you husk it.  Immediately roll it in the butter and sprinkle bacon on top.