cup salted butter, softened
tsp honey (optional)
tbsp fresh basil, thinly sliced
freshly ground black pepper
ears fresh PEI corn, husk intact
In a small bowl combine butter, honey and basil. Season with salt and pepper.
Preheat grill to medium-high heat. Gently pull back husks from each cob, leaving them attached at the bottom. Remove the silk (corn hairs) and discard. Pull the husks back in place over the corn, they may feel loose at this point. Place corn bobs directly onto the grill and cook, turning occasionally until the husks begin to char and the corn is tender, 15 – 16 minutes. Remove from heat, carefully pull back husk and brush corn with basil butter, serve hot.
Cooking the corn in the husks allows the corn to steam as it cooks. Shucked corn can also be grilled in the same way.
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