Ingredients
10 medium ears sweet corn in husks1 cup butter, softened2 tablespoons minced fresh dill or 2 teaspoons dill weed2 tablespoons minced fresh chives1 teaspoon lemon juice1 teaspoon Worcestershire sauce1/2 teaspoon garlic salt1/4 teaspoon pepper
Preparation
Place corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Meanwhile, in a small bowl, beat remaining ingredients until blended.
Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread corn with butter mixture. Rewrap corn in husks; secure with kitchen string.
Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Cut string and peel back husks.
