- 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.