FEEDS 8
To make this corn on its own (not as part of the clambake), throw it onto the grill just until the butter melts. You barely need to cook fresh corn.
8 ears fresh CORN ON THE COB, husks on
1 recipe GARLIC-HERB BUTTER softened
Remove the outermost husks from each ear of corn, leaving the inner husks attached. Pull back the remaining husks. Strip away and discard the silks. Cut off the ends of the ears to square them off. Coat each ear of corn liberally with butter (about 2 tablespoons per ear). Pull the husks back up around the corn to enclose the butter and use a 6-inch piece of kitchen twine to tie the husk shut. Place the corn in the refrigerator or in a cooler with ice until you need it, so the butter doesn’t melt.