Ingredients

• 1 1/2 Tbsp finely chopped basil
• 1/2 tsp chopped thyme
• 3/4 stick unsalted butter, softened
• 8 ears corn in husks
• Flaky or coarse sea salt for sprinkling

Instructions

1. Stir herbs into butter and let stand at room temperature while preparing corn.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium high for gas).
3. Pull husks back from corn, covered only if using a gas grill, turning frequently, until tender, 15 to 18 minutes.
4. Serve with basil butter and salt.