For 4 ears of corn:
1 tablespoon finely chopped fresh cilantro
2 teaspoons coarse salt
4 ears corn (in their husks)
Unsalted butter, for serving
Preheat grill to medium. Mix together cilantro and salt in a small bowl.
Pull back each corn husk, leaving it attached to the cob and remove the silk. For each ear, cut off a piece of husk, and tie it around the remaining husk to form a bundle.
Grill corn, turning often, until slightly charred and cooked through, about 10 minutes. Serve cobs with butter and sprinkle with cilantro salt.
Most often, my dinner guests are put to work. Here, Jesse and I are husking and he apparently said something funny which is very typical of him!
The cilantro salt.
After you generously roll your ear (of corn, that is) in lots of butter, sprinkly with salt, but use sparingly. I think Bec can attest to the fact that it's very easy to oversalt with this stuff!
The corn fresh from the grill!