- 12 ears sweet corn
- 1/2 cup butter, melted
- 2 teaspoons fresh rosemary, chopped
How to Make It
On each ear of corn, pull the husk back without completely removing it. Remove silk and rinse corn and husks thoroughly under cool running water.
Combine butter and rosemary, blending well. Using a basting brush, coat each ear of corn with butter mixture; pull the husks back over the ear of corn.
Place corn on grill over medium heat and grill approximately 20 minutes. Turn ears frequently for even grilling.