Grilled Corn with Rosemary Butter

Super simple – and Simply delicious!

What you need:

• 4 ears of corn, still in the husk
• 1 stick of salted butter – softened at room temperature
• 2-3 Tablespoons of fresh rosemary leaves

How you do it:

Make the butter several hours ahead.  Chop the rosemary leaves as fine as possible.  Mix them into the butter thoroughly.  Place the butter on a sheet of wax paper or parchment paper and roll.  Refrigerate for several hours until firm.  Cut slices to serve.

Gently open the husks of the corn and remove the silk.  Most of it will be right at the top.

Pull the husks back over the corn and soak the ears in cold water for about 10 – 15 minutes.

Put the corn on the grill at a medium-high heat.  Cook over direct heat for about 15 to 20 minutes, turning a couple of times.  The husks will burn a little.

CAREFULLY pull off the husks (the corn WILL BE HOT!) and serve with the compound butter.

Serve with beans and Coffee Rubbed ribs with smokey tequila barbeque sauce.

Serves 4

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