4 ears yellow or white corn in their husks
6 tablespoons unsalted butter, softened
3 tbs Panola Spicy Sweet Mango Sauce
1 tsp salt
½ tsp freshly ground black pepper

Directions:

Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak the corn in a large bowl of water for at least 10 minutes. Remove and drain on paper towels.

Preheat the grill.

In a small bowl, mix the butter, Panola Spicy Sweet Mango Sauce, salt, and pepper until smooth. Pull the husks down and spread 1 tablespoon of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends if necessary to keep in place.
Place on the grill and cook until the kernels are tender, about 20 minutes, turning occasionally.
Remove from the grill and carefully peel back the husks. Place on a platter and pour remaining butter over each cob. Serve immediately.