Ingredients
4 medium ears sweet corn4 teaspoons butter, melted3/4 teaspoon salt1/4 teaspoon pepper16 fresh basil leaves1/2 medium lemon2 teaspoons minced fresh cilantroAdditional butter, optional
Preparation
Place corn in a 6-qt. stockpot; cover with cold water. Soak 20 minutes; drain. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush butter over corn; sprinkle with salt and pepper. Press 4 basil leaves onto each cob. Rewrap corn in husks; secure with kitchen string.
Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often. Cut string and peel back husks; discard basil leaves. Squeeze lemon juice over corn; sprinkle with cilantro. If desired, spread with additional butter.
