Ingredients:

  • 4 ears of corn, in their husks
  • 2 tablespoons (30 ml) unsalted butter, softened
  • 1/2 teaspoon (2.5 ml) sea salt
  • 1/4 teaspoon (1.25 ml) black pepper
  • Optional: Your favourite herbs/spices (e.g. paprika, chili powder, lime zest)

Instructions:

  1. Soak the corn (still in husks) in cold water for at least 30 minutes. This prevents the husks from burning too quickly and steams the corn inside.
  2. Preheat grill to medium heat (about 350-450°F or 175-230°C).
  3. Place the soaked corn on the grill, close the lid (if applicable), and cook for about 15-20 minutes, turning occasionally, until the husks are slightly charred.
  4. Remove corn from the grill and let it cool slightly. Carefully peel back the husks (be careful, steam will escape!). Remove the silk.
  5. For extra char and flavour, brush the corn with melted butter and return it to the grill for 2-3 minutes, turning frequently, until lightly browned.
  6. Brush with remaining butter, sprinkle with salt, pepper, and any desired seasonings. Serve immediately.