Ingredients:
- 6 Ears of corn
- 1/2 Stick butter
- 1/2 T Oregano
- 2 t Salt
- 2 t Pepper
Instructions:
- Soak the corn in water for about 30 minutes to soften the husk, also provides extra moisture to keep the corn moist while grilling.
- Remove a 2 to 3 layers of the husk, leaving a few layers to protect the corn while grilling. Save the layers you are removing.
- Pull down the remainder of the husk as close to the bottom as you can get them, without completely removing.
- Remove as much silk as possible from the corn.
- Melt the butter and add Oregano, salt, and pepper to the melted butter.
- Apply butter mixture with a basting brush to the corn.
- Close up the husks, making sure that the corn is completely covered to protect it from the heat. Tie the husks closed on top with the saved layers.
- Grill with indirect heat for 20 - 30 minutes.
Results:
It is still early in the season, and I rarely buy corn on the cob from the grocery stores. I usually pick them up at a road side stand or from family members that grow corn, as the corn is much fresher and sweeter. If you buy your corn at the grocery market usually, I highly recommend to find a road side stand or farmers market to get some fresh corn. The melted butter with Oregano added a lot to the corn. I recommend experimenting with different spices with the melted butter to get different types of flavors.