Nothing tastes better than last-of-the-season sweet corn roasted in the husk. Hot buttered corn is street food in many places and is a perfectly portable and fresh alternative to popped corn.
12 ears yellow or white sweet corn, in husks
1/2 cup butter, softened
2 teaspoons fresh rosemary, chopped
How to Make It
Pull back corn husks, leaving them attached. Remove and discard silks. Combine butter and rosemary in a small bowl; brush over corn. Pull husks over corn and grill over medium-high heat (350-400°) for about 15 minutes, turning occasionally. Pull back husks and enjoy.