Ingredients
8 medium ears sweet corn1/2 cup butter, softened2 tablespoons minced fresh basil2 tablespoons minced fresh parsley1/2 teaspoon salt
Preparation
Place corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk.
In a small bowl, mix remaining ingredients; spread over corn. Rewrap corn in husks; secure with kitchen string.
Grill corn, covered, over medium heat until tender, 25-30 minutes, turning often. Cut string and peel back husks.
