Serves: 4
Total Calories: 103

4 ears fresh sweet corn, in their husks

FOR THE BUTTER:
1 teaspoon Hungarian paprika
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
4 tablespoons unsalted butter, softened

Soak the ears of corn in cold water for at least 30 minutes. If necessary, use a weight to keep the ears submerged. Drain.

MEANWHILE MAKE THE BUTTER: In a small bowl mix together the paprika, onion powder, salt, thyme, oregano, and cayenne. Add the butter and mash it with the back of a fork, then stir to distribute the seasonings throughout.

Pull back the husks on each ear of corn, leaving them attached at the stem. Remove and discard the corn silk. Spread about 1 tablespoon of the seasoned butter evenly over the kernels of each ear. Fold the husks back over the kernels and use string or a thin strip of husk to tie them at the top.

Grill the corn over Direct Medium heat until the kernels are tender, 25 to 30 minutes, turning three or four times during grilling time. Don't worry if the husks brown or burn. Remove from the grill. When cool enough to handle, carefully pull the husks back and cut them off with a knife. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 103
Calories from Fat: 100

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Grilled Vegetable Pasta Salad
Middle Eastern Pita With Tzatziki Sauce
Pizza Dough On The Grill
Pizza Margherita
Poblano Rellenos
Portabello Burgers With Roasted Peppers
Provençal Sandwiches With Roasted Garlic Paste
Roasted Artichokes
Rustic White Bean Soup
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Summer Vegetable Risotto
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Yukon Gold Potatoes And Button Mushrooms