Grilled Corn with Garlic Butter Sauce

Grilled corn in the summer are two peas in a pod, and my preferred method of keeping the kernels from drying out on the grill is to presoak them (husks & silk removed) in salted water at least a couple hours before cooking. And a simple garlic butter sauce seals the deal. 

INGREDIENTS:

4 ears of corn, husked with silk removed

4 quarts water

1/2 cup kosher salt

4 tbsp salted butter (if unsalted, add 1/2 tsp kosher salt)

2 cloves garlic, finely minced or grated

1/2 tsp black pepper

Chopped parsley for garnish (optional)

1. Combine 1/2 cup kosher salt with 4 quarts of water in a pan until dissolved. Add the corn, weigh down with a plate to submerge, and let sit for 2-4 hours.

2. Place the butter in a small heat proof bowl and microwave 15-20 seconds until just melted. Stir in the garlic and black pepper and set aside.

3. Grill the corn, about 5-6 minutes per side; remove from heat and baste with the butter mixture. Cover with foil and let rest for a couple minutes or until ready to serve.

4. Sprinkle with chopped fresh parsley just before serving.