Husk-Grilled Corn with Rosemary-Pepper Butter
Grilled corn seldom tastes as good as it sounds. We wanted grilled corn that’s moist, smoky, and deeply flavorful.
Why This Recipe Works
Leaving the corn in its husk traps just enough moisture to lightly steam it and protect the kernels from toughening over the high heat of the grill. After the husks have blackened, we cut off the base of the ear and easily peel away the husk and silk. A butter flavored with fresh rosemary and pepper seasons the corn before it is returned to the grill to lightly caramelize.
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