LIVE

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.

Recipe by Gooseberry Patch October 2011

Gallery

Recipe Summary

Yield:
Serves 12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Source

Gooseberry Patch Halloween

Advertisement