Prep 17 mins
Cook 17 mins
- Blanch 6 ears of corn in husk for 5 minutes, then plunge into ice water.
- When cool, remove and dry.
- Pull back the front leaves of husk, exposing top half of ear.
- Brush corn with herbed butter (1/2 cup melted butter, 2 dashes cayenne, 1 tablespoon fresh lime juice, salt and pepper to taste).
- Wrap fresh oregano around the exposed top half of corn and secure with kitchen twine.
- Grill until warmed through (about 5 minutes).