Mississippi
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INGREDIENTS

* Ears of Sweet Corn
* Butter or Margarine, softened (1 tablespoon per ear)
* Salt and Pepper
* Herbs, such as Thyme, Rosemary and Basil

Preheat your grill for high heat and lightly oil the grate. Carefully pull back the corn husks and remove silk, then smooth husks back into place. Place ears in large container of water. Allow to soak about 30 minutes.

Mix butter, salt, pepper, and desired herbs. Remove ears from water and pull back husks. Spread about 1 tablespoon of the herbed butter onto each ear. Close husks.

Place ears directly on the grill grate using the moistened husk as a steam wrapper. Cook for about 30 minutes, turning occasionally until corn is tender.

As an option, you can remove the husks, spread herbed butter on the ears, then wrap them in aluminum foil and place on grill or in a 450 ° oven for 35-40 minutes.

Tags:  grilled corn on the cob