Photo: Hector Sanchez; Styling: Buffy Hargett
- 8 ears fresh corn, husks removed
- Extra virgin olive oil
- Garlic-Herb Butter
- Sea salt and freshly ground black pepper
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.