Categories: Corn, Grill, Side Dish
Ingredients
- 4 ears fresh sweet corn, in their husks
- Butter
- 1 teaspoon Hungarian paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/8-1/4 teaspoon cayenne
- 4 tablespoons unsalted butter, softened
Directions
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Soak the ears of corn in cold water for at least 30 minutes.
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If necessary, use a weight to keep the ears of corn submerged in the water; Drain.
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While the corn is soaking, make the butter: Mix together the paprika and next 5 ingredients; add in the butter and mash it with the back of a fork, then stir to distribute the seasonings throughout.
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Pull back the husks on each ear of corn, leaving them attached at the stem.
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Remove and discard the corn silk.
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Spread about 1 tablespoon of the seasoned butter evenly over the kernels of each ear of corn.
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Fold the husks back over the kernels and use a string or thin strip of husk to tie them at the top.
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Grill the corn over direct medium heat for about 25-30 minutes or until the kernels are tender (turn 3 or 4 times during gilling time).
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Don’t worry if the husks brown or burn.
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Take corn from the grill.
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When cool enough to handle, carefully pull the husks back and cut them off with a knife.
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Serve warm.