The basil butter adds so much flavor to this grilled corn.
I'm rating this a 3 based on the fact that the grilling instructions weren't very clear. When I grill corn on the cob, I peel back the husks, remove the silk, and then pull the husks back up around the corn. It gives a nice char to some parts of the exposed corn but helps steam the kernels and keeps them from drying out.
I start them on the bottom rack of the grill, uncovered, for about 5 minutes, turning once or twice. Then move them to the top rack and cook for ~ 15 minutes, covered. I thought the butter recipe was OK, but would've benefited from having salt and pepper added in.Great idea. I use charcoal, and if you soak the un-hushed ears in water for 10 minutes prior, and trim any loose tassels, they cook up just fine on the grill, and the husks imparts an enhanced flavor as the corn inside steams.
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