Gourmet doesn’t necessarily have to mean tidy. Roll up your silk sleeves and keep the charcoal hot for our grilled corn-on-the-cob.

Serves 8

Prep Time: 10 minutes

Inactive Cook Time: 30 minutes

Cook Time: 20 minutes

Preheat charcoal grill to medium. Peel back the corn husks, but do not remove them. Remove the silks only and then recover the corn with the husks. Soak the ears in cold water for about 30 minutes – this will prevent them from burning on the grill. Place the ears on the grill, cover and cook for 15 to 20 minutes.

Meanwhile, combine butter, garlic, and chives in a food processor and blend until smooth. Season with salt and pepper. When corn is done, pull back the husks and brush a heaping amount of butter on each ear. Garnish with minced chives.