INGREDIENTS:
4 ears of corn
1/2 stick of salted butter
1 tablespoon olive oil
2 heads roasted garlic
1 tablespoon rosemary
1 tablespoon Parmesan
1 cup fresh basil
DIRECTIONS:
Melt butter
Blend butter with choice of herbs and seasonings, using olive oil to help smooth butter
Peel back husk from corn but do not remove husk entirely
Remove corn silk
Smear corn with butter
Wrap corn back up with husks, tie with string
Place on grill when coals are no longer flaming
Grill for 18 minutes, turn over at 9 minutes
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