Ingredients
1½ tbsp finely chopped basil
½ tsp chopped thyme
80 g butter, softened
8 ears corn in husks
sea salt for sprinkling
Directions
Stir herbs into butter and let stand at room temperature while preparing corn.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium high for gas).
Pull husks back from corn and cook, covered only if using a gas grill, turning frequently, until tender, 15-18 minutes.
Serve with basil butter and salt, and don't worry about the mess on your face.
