Grilled Corn
Recipe courtesy of How to Grill by Steven Raichlen.
  
Servings: Serves 4–6
Ingredients
  • 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
Directions
Set up the grill for direct grilling and preheat to high.

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.

Variations:
Dill, basil or tarragon all make tasty alternatives to the parsley in the butter.

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