- 4 ears sweet corn in their husks
- 6 Tbsp. (3/4 stick) butter , at room temperature
- 2 Tbsp. minced fresh flat-leaf parsley
- 1 clove garlic , minced
- Coarse salt and black pepper
Fashion the husk of each ear of corn into a handle and remove the corn silk.
Place the butter, parsley and garlic in a mixing bowl and whisk or beat until smooth and creamy.
When ready to cook, lightly brush each ear of corn with a little of the garlic-parsley butter and arrange on the hot grate, positioning the ears in such a way that the husks face away from the fire. Grill the corn until the kernels are thoroughly browned all over, 8 to 12 minutes total, turning as needed, brushing with the remaining butter and seasoning generously with salt and pepper. Remove the corn from the grill and serve at once.
Dill, basil or tarragon all make tasty alternatives to the parsley in the butter.