Herb butter gives corn on the cob amazing flavor. If you buy corn without the husks, wrap the ears in foil before grilling.
- 6 medium corn, in husk
- 3 spray(s) cooking spray
- 1 Tbsp regular butter
- 1 Tbsp olive oil
- 1 Tbsp fresh thyme, chopped
- 1 tsp minced garlic
- 1/2 tsp table salt
- 1/4 cup(s) fresh parsley, chopped
In a large pot filled with cold water, add unshucked ears of corn; soak for 10 minutes.
Preheat grill or a stove-top grill pan.
Remove corn from pot; pull back husks (be careful to leave husk attached to corn) and remove as much of silk as possible. Coat kernels with cooking spray; cover corn with husks again.
Grill corn, turning every few minutes, until husks are blackened and charred and corn is tender, about 15 to 20 minutes.
Meanwhile, melt butter in a small microwave-safe bowl or cup. Stir in oil, thyme, garlic and salt.
To serve, pull back husks to expose corn and use husks as handles. Place on serving platter and brush butter mixture over corn; sprinkle with parsley (and additional salt, if desired). Yields 1 ear per serving.