6-8 ears fresh corn, husks pulled back, silks removed
8 tablespoons salted butter, melted
Fresh herbs, finely chopped, to mix into melted butter (optional)
- Prepare grill for indirect cooking over medium-high heat. Coat each cob with a tablespoon of butter and lightly season with kosher salt.
- Carefully secure husks around cob, using string to tie husks together if necessary. Grill corn, covered with lid, over indirect heat for 12-15 minutes, turning occasionally. Remove from grill and set aside.
- When ready to serve, peel back husks (careful, they’ll be hot!) and serve with extra butter.
- from Chef Matt Moore of Nashville, TN