Prep Time: 30mnCook Time: 15mnTotal Time: 45mn
INGREDIENTS
4-8 ears of corn, husks still in tact
Kosher salt and coarse ground black pepper
Butter
DIRECTIONS
Prep the corn by removing several of the outer husks, but leaving enough of them in-tact so that the corn is still covered.
Carefully pull the remaining husks down to expose the corn, but do not rip them off. Remove all of the silk from the corn, then put the husks back in place so that the corn is covered.
Fill a clean sink with water and soak the corn for 20-30 minutes. This will help prevent the husks from burning (although, they will still get the charred look).
Pre-heat your grill to medium heat, around 350 degrees. Remove the corn from the water and shake off the excess water.
Place the corn, with the husks still in tact on the grill and cook for about 15-20 minutes. Rotate the corn every 5 minutes so that all sides can cook.
At this point you can remove the corn from the grill, or you can pull the husks back and place the corn directly on the grill if you'd like a charred look. Just be sure not to over-cook the corn, otherwise it'll be mushy.
Allow the corn to cool for a few minutes before carefully removing the husks. This part can be a bit messy. Spread butter over the warm corn and season with salt and pepper. Serve immediately.