Roasted Sweet Corn with Red Peppers

6 ears fresh corn on the cob

1/3 cup (85 ml) melted butter

1 red pepper, diced

2 fresh red chili peppers, seeds removed, diced very finely

fresh ground black pepper to taste

Remove the husks, etc from the corn and place each ear of corn on a sheet of heavy duty aluminum foil. (Use double thickness of thinner foil)
Brush the corn on all sides with the melted butter.
Sprinkle the sweet red pepper pieces and the finely diced red chili pepper over each ear of corn.
Add fresh ground black pepper to taste and then seal the foil tightly.
Bake at 450°F or 230°C for about 30 minutes.
This will take longer on the barbecue.