Ingredients:

  • 6 ears of fresh corn, in their husks
  • Water, for soaking
  • 6 tablespoons unsalted butter, softened (85g)
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • Optional toppings: Chili powder, garlic powder, lime wedges, crumbled cotija cheese, fresh cilantro, everything bagel seasoning

Instructions:

  1. Submerge corn (husks and all) in cold water. Weigh down and soak for at least 30 minutes.
  2. Preheat grill to medium heat (around 350-400°F or 175-205°C).
  3. Remove corn from water. Gently peel back the husks, leaving them attached. Remove the silk.
  4. Spread softened butter over the corn kernels. Sprinkle with salt, pepper, and any other desired seasonings.
  5. Pull the husks back up around the corn.
  6. Place the corn on the grill grates. Cook for 20-25 minutes, turning occasionally, until the husks are slightly charred and the kernels are tender.
  7. Test doneness by peeling back the husk carefully (it will be HOT!). Kernels should be plump and easily pierced with a fork.
  8. Remove corn from grill. Let cool slightly before serving. Serve with additional butter and seasonings, if desired.