4 large ears of corn—husks pulled back but not removed, corn silk discarded and husks replaced
4 tablespoons unsalted butter, softened
2 teaspoons minced fresh thyme
Salt and freshly ground pepper
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.
Combine the butter and thyme. Serve the corn with the butter, salt and pepper.
