Ingredients

4 ears sweet corn, unhusked
6 tablespoons butter
2 tablespoons minced fresh flat-leaf parsley
1 clove garlic, minced
Coarse salt and black pepper

Directions

Preheat grill to high. Fashion a handle by stripping back the husk of each ear of corn, leaving it attached at the stem end and tying it with a string or twist tie. Remove the silk.

Whisk butter, parsley and garlic in a mixing bowl until creamy. When ready to cook, brush each ear of corn with a little of the garlic-parsley butter and arrange on the hot grate, positioning the ears so the husks are away from the fire.

Grill the corn until the kernels are browned, 8-12 minutes in all, turning as needed, brushing with remaining butter and seasoning generously with salt and pepper. Remove the corn from the grill and serve at once.