Ingredients
4 large ears sweet corn in husks3 tablespoons butter, softened2 teaspoons lemon juice1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Combine the remaining ingredients; spread over corn. Rewrap corn in husks and secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak for 20 minutes; drain.
Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.
