Sweet, tender corn is slathered with a roasted garlic butter and grilled in the original husks to create a subtle smoky flavor. Grilling the corn inside the husk steams the corn perfectly and protects the kernels from drying out.
• 1 full head of garlic (10-12 cloves)
• 1 tsp. olive oil
• Zest of 1/2 lemon, finely grated
• 3 Tbsp. unsalted butter, melted
• 1 Tbsp. cilantro, chopped
• 1 Tbsp. Italian parsley, chopped
• 1/8 tsp. salt
• 1/8 tsp. pepper
1. Preheat the oven to 350 degrees F. Cut off the top third of the garlic head. Stand the garlic cut side up on foil and drizzle with 1 teaspoon of oil. Wrap the garlic in the foil and bake for about 1 hour, until very soft. Squeeze the garlic into a bowl. Stir in the lemon zest, melted butter, cilantro, parsley, salt, and pepper.
2. Light a grill to medium heat. Peel back the corn husks, keeping them attached. Discard the silk and cut off the top inch or two of corn if pest damaged (pest damage is common on the tops of NC corn). Spread the herbed garlic all over the corn. Fold the husks back over the corn and tie the tops with string. Wrap the corn in foil.
3. Grill the corn over medium heat, turning, until the kernels feel tender, about 15 minutes. Remove the foil. Grill the ears over medium high heat, turning, until the husks are nicely charred, about 5 minutes. If desired, season with salt and pepper to taste. Serve.