Everything tastes better with fresh chive-infused butter — especially sweet summer corn!
* 12 ear(s) corn, with husks
* 1/2 cup(s) (1 stick) butter, softened
* 1/4 cup(s) chives, snipped
* 2 tablespoon(s) fresh basil leaves, chopped
* 1/4 teaspoon(s) salt
* 1 pinch(s) ground red pepper, (cayenne)
In large saucepot or kettle, place corn with husks and enough water to cover.
Let corn soak at least 15 minutes. (Soaking corn with husks in water helps keep husks from burning on grill.)
While corn is soaking, prepare outdoor grill for covered direct grilling over medium-high heat.
Meanwhile, in small bowl, with spoon, mix butter, chives, basil, salt, and ground red pepper. Set chive butter aside. Remove corn from water; drain well.
Place corn on hot grill rack. Cover grill and cook 20 to 30 minutes or until husks are charred and kernels are tender, turning occasionally.
To serve, with paper towels, pull off husks and silk. Serve corn hot with chive butter.
There is no reason to remove silk first; it comes off when husks are removed after cooking.
