Genius Grilled Corn on the Cob with Piment d’Espelette Compound Butter
Preheat grill on medium high. While the grill is preheating, cut off 1/3” thick coins of Piment d’Espelette Compound Butter per ear of corn, plus 2-4 extra slices for finishing. Place compound butter coins in a microwaveable container and melt on high about 30-60 seconds. Set aside with a basting brush.
Place 4 to 6 ears of corn with husks and silk intact in the microwave. Cook on high for about 8 minutes. Cool the corn for 5 minutes or longer until easily handled.
Pull the husks back and remove the silk, leaving the husks on. Brush the Piment d’Espelette butter on the corn and season with salt and pepper. Fold the husks back over the corn.
Place corn on the grill. Cook for 5 minutes. Turn and cook until warm through about 5-7 minutes. Pull husks back and brush with remaining melted compound butter.
Serve warm, passing the salt and pepper.