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Barbecue | |
| 6 ears corn in the husk 1 stick unsalted butter 3 cloves garlic, grated 2 tablespoons finely chopped fresh parsley 2 tablespoons granulated sugar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper | |
| Preheat a grill over medium-high heat. Carefully pull the corn husks back until the ears are fully exposed, and remove any silk hairs. Fold the husks back over the corn. Place the corn in a large shallow bowl and cover with cold water. Allow to soak for 20 minutes. In a small pot, melt the butter. Add the garlic and swirl until fragrant, a few seconds. Remove from the heat and stir in the parsley, sugar, salt and pepper. Remove the corn from the water and pull the husks back. Tie each bundle of husks together using a strip of husk or twine. Place the corn directly on the grill and brush with the butter mixture. Cook, rotating and basting every couple of minutes, until the corn is lightly charred and cooked, about 15 minutes. | |
Unrated | |
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