Grilled Corn-On-The-Cob With Assorted Butters
- 4 to 8 ears corn (preferably with husks on)
- Cold water as needed
- Butter or margarine or seasoned or herbed butter as desired, at room temperature (note)
If corn ears are in the husk, remove silk from each. Soak ears in husks in cold water to cover for about 1 hour. Soak corn ears out-of-the-husk in cold water to cover for 1 hour.
In a small heavy saucepan, melt about ½ cup butter over low heat. Or, melt butter in a small glass container, loosely covered with plastic wrap, in the microwave oven for about 1 minute on 50 % power setting. Set aside and keep warm.
Drain corn well. Pull back husks from corn ears, but do not remove. Liberally spread each ear with butter and then sprinkle with seasoning of choice. Pull husks back over corn ears. If corn ears are out-of-the-husk, spread each with butter and then sprinkle with seasoning of choice. Wrap each corn ear in heavy-duty aluminum foil. Arrange corn ears in husks or wrapped in aluminum foil on a grill rack set at the highest level in the firebox or gas grill over slow charcoal coals (very ash gray and glowing) or at the lowest setting of a gas grill. Close cover (or if cover is unavailable, loosely cover grill with heavy-duty aluminum foil) and grill for about 7 to 10 minutes; turn corn about one-third of a turn and continue grilling about 7 to 10 minutes. Turn corn ears again and continue grilling, covered, for about 7 to 10 minutes or until corn ears are fork tender. Be careful not to burn corn . Remove husks or aluminum foil and serve immediately with melted seasoned or herbed butter of choice.
Oven-Roasting Method: Arrange corn ears in husks or foil packages on a baking sheet; bake in a preheated very hot oven (450 degrees F.) for 15 to 20 minutes or until just fork tender. Do not overcook.
Note: For various seasoned or herbed butters; see Grilled or Broiled Steak with Assorted Butters or Traditional Bearnaise Sauce recipe.