Do not remove husk. Set aside.
Combine sauce ingredients, except butter, in blender and puree until smooth. In medium saucepan, bring sauce to a boil. Reduce to a simmer and cook for 10 minutes until sauce thickens slightly. Turn off heat and whisk in butter chunks until melted.
Brush corn with sauce and wrap tightly in husks. Grill for 10 to 12 minutes, turning every 2 to 3 minutes to prevent husk from burning. When cooked, peel back husk and serve with ranch dressing for dipping. Makes: 6 servings. – Recipe courtesy of Family Features.