Photo by Andrew Cebulka

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6-8 servings

  • 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)
  • Kosher salt
  1. Prepare grill for indirect cooking over medium-high heat. Coat each cob with a tablespoon of butter and lightly season with kosher salt.
  2. 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.
  3. When ready to serve, peel back husks (careful, they’ll be hot!) and serve with extra butter.
  • from Chef Matt Moore of Nashville, TN

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