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Grilled Corn with Thyme Butter

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  1. 4 large ears of corn—husks pulled back but not removed, corn silk discarded and husks replaced
  2. 4 tablespoons unsalted butter, softened
  3. 2 teaspoons minced fresh thyme
  4. Salt and freshly ground pepper
  1. Light the grill. Soak the corn in a large bowl of cold water for 15 minutes, then drain. Grill over moderately high heat for about 20 minutes, turning often, until tender; the husks will blacken.
  2. Combine the butter and thyme. Serve the corn with the butter, salt and pepper.