- 4 ears of corn in their husks
- 1 clove garlic, minced
- 2 tablespoons minced fresh flat-leaf parsley
- 6 tablespoons (3/4 stick) butter, room temperature
- coarse salt and black pepper
- Set up the grill for direct grilling and preheat to high.
- Strip back the husk, starting at the top of the ear of corn; the motion is rather like that of peeling a banana. Leave the husk attached at the stem end.
- Remove the corn silk and fold the husk back over the stalk. Tie the husk with string to form a handle.
- Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy.
- When ready to cook, lightly brush each ear of corn with a little of the garlic-parsley butter and arrange on a hot grate, positioning the ears in such a way that the husks are away from the fire. Grill the corn until the kernels are handsomely browned all over, 8 to 12 minutes in all, turning as needed, brushing with the remaining butter, and seasoning generously with salt and pepper. Remove the corn from the grill and serve at once.