Corn on the Grill
- Servings: 6
Source: Martha Stewart Living, July/August 1998
- 6 ears sweet white or yellow corn
- Unsalted butter
Heat grill until medium hot. Pull husks back from corn, keeping husks attached. Remove as much silk from the corn as possible; replace husks, covering kernels. Using kitchen twine, secure husks at tops. Place corn in a large bucket of cold water. Let soak 1 hour.
Transfer corn to grill. Cook until husks are charred and the corn has steamed, about 15 minutes. Remove from grill; discard husks. Serve with butter, salt, and pepper.