Blend together all ingredients except corn; chill. Cover corn with water; soak for 20 minutes. Gently pull back corn husks, leaving bases attached; remove silk and pat dry. Spread about one teaspoon butter over each ear of corn. Press husks back into place; tie with wet kitchen string. Place on grill over medium-high heat; close lid and cook, turning frequently, for about 20 minutes, or until husks are blackened and corn is tender.
Tip: Try spreading grilled sweet corn with softened butter that’s been blended with fresh snipped marjoram or thyme, finely chopped shallots or minced garlic.
This Carrie’s Grilled Sweet Corn recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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