Photo: Hector Sanchez; Styling: Buffy Hargett
Use the husks as handles by pulling them back and tying the ends with kitchen string. Soak in cold water at least 10 minutes before grilling to prevent burning.
Makes 8 servings
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8 ears fresh corn, husks removed
Extra virgin olive oil
Sea salt and freshly ground black pepper
Hands-on: 35 Minutes
Total: 35 Minutes
Preheat grill to 350° to 400° (medium-high) heat. Brush corn with olive oil. Grill corn, covered with grill lid, 20 minutes or until charred, turning every 4 to 5 minutes. (Some kernels will begin to char and pop.) Remove from grill; brush corn with Garlic-Herb Butter. Sprinkle with salt and pepper to taste. Serve immediately with remaining butter.