Ingredients
- 4 ears sweet corn , Soaked, husks on, fiber removed.
- 2 tablespoons extra virgin olive oil
- ¼ cup freshly grated Parmesan cheese, You can also use Cotija cheese.
4 tablespoons herb compound butter:
- 1 stick soft unsalted butter
- Herbs – Use a single or combination of your favorite herbs. Plan 1 tablespoon of herbs per stick of butter.
- Garlic minced to taste
- Kosher Salt to taste
Instructions
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Prepare the grill for two-zone grilling using lump charcoal targeting 450 degrees Fahrenheit in the cooking chamber.
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Dry the soaked corn, and gently pull back the husks. Apply olive oil and close the husks.
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Place corn over direct heat, wrapped in husks. Grill for five minutes. After five minutes there should be some grill marks on the husk, rotate the corn a quarter turn and continue grilling 5 minutes.
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Repeat the quarter turn two more times so all sides of the corn husks have grill marks. Remove from the grill and add an herb compound butte and sprinkle with parmesan cheese.
Click here to find out more. --> Grilled Corn on the Cob Recipe with Herb Compound Butter - Vindulge