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.
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