Of the many ways to grill corn, I like this method best: I shuck the corn, rub it with butter, and wrap it in foil with a few herb sprigs. The foil-wrapped corn goes directly on the grill grate, where it both steams and roasts at the same time. It stays juicy from the steamy environment while it also browns in spots, lending the corn a toasty flavor.
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Delicious flavour, but grilling at 400 degrees F for 20 minutes while wrapped in foil did not result in the roasted/charred look that is in the photograph. I would try increasing the temperature a bit to get the charred bits. Otherwise, a fantastic flavour combination!
This corn was great and I will probably make it this way from now on whenever the weather allows. I was afraid to put the ears over really hot portions of the grill, so I did not get really charred portions as in the picture, but I did get little blush points. The butter was delicious with it, but you can probably half the recipe if you don't want leftovers, depending on how much you like to add.
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