8 servings (serving size: 1 ear of corn and 3/4 teaspoon butter)
Photo: Marcus Nilsson; Styling: Angharad Bailey
8 ears corn with husks
1 tablespoon kosher salt
2 tablespoons butter, melted
How to Make It
Preheat grill to medium-high heat.
Pull the husks back from corn, keeping husks intact; scrub off silks, and pull husks back over corn to cover. Place corn and salt in a large stockpot; cover with water. Let stand 45 minutes; drain.
Place corn on grill rack, and grill for 8 minutes on each side or until husks are blackened. Serve grilled corn with butter.
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So simple and so easy to prepare; but the flavor is outstanding! I followed the recipe exactly and they were perfect!!! I will definitely be making this recipe again - the soak and keeping the husks really made sure that the corn didn't "dry out" on the grill. Moisture was the key with the slight salt flavor. I served with the butter, but didn't personally think it needed any so I just ate it plain. Grab some fresh ears from your local farm stand and enjoy!