Ingredients:

  • 4 ears of fresh corn, husks and silk removed
  • 1/2 cup (115g) unsalted butter, melted
  • 3 cloves (15g) garlic, minced fine
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (4g) fresh parsley, finely chopped

Instructions:

  1. Whisk the butter. In a small bowl, combine the melted butter, minced garlic, salt, pepper, and parsley until the garlic is evenly suspended. Note: Make sure the butter isn't boiling hot or it will cook the garlic instantly.
  2. Heat the grill. Preheat your grill to medium high (around 400°F/200°C) and place the naked corn cobs directly on the grates.
  3. Initial coat. Using a silicone basting brush, generously coat each ear with the garlic butter. Wait for the first sizzle to hear the butter hitting the hot corn.
  4. First rotation. Rotate the corn every 2-3 minutes. You're looking for the kernels to turn a vibrant golden yellow with charred mahogany streaks.
  5. Mid point check. After about 6 minutes, the corn should be starting to soften. Ensure all sides are getting equal contact with the grates.
  6. The final glaze. During the last 2 minutes of cooking, apply a final layer of the remaining garlic butter to create a velvety sheen.
  7. The pop test. Remove from the grill when kernels pop easily when pierced with a knife.
  8. Rest and serve. Let the corn sit for 1 minute on a platter to let the butter set before serving.