Ingredients
8 ears of corn
5 to 6 tablespoons unsalted butter
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Preparation
Preheat grill to high. Shuck 8 ears of corn, and cut each crosswise into 3/4-inch slices. Mound the corn coins on a large piece of parchment-lined foil.
Scatter 5 to 6 tablespoons unsalted butter over corn, and sprinkle with 1 teaspoon coarse salt and 1/4 teaspoon freshly ground pepper.
Fold foil to form a packet, crimping edges to seal. Grill, covered, for 15 minutes.
