Servings: Serves 4–6
Ingredients
Grilled Corn
- 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.
