Sweet 'n Savory Corn

Summer-sweet corn is wonderful grilled in its husk, then served with your choice of herbed butter or creamy cheese. Recipe is from Woman's World.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  ears fresh corn, in husk
• 1⁄4 cup butter, at room temperature
• 1⁄2 teaspoon  chopped fresh rosemary
• 1⁄4 teaspoon  crushed fennel
• 1  pinch cracked black pepper
•  rosemary sprig (optional)
• 0.5 (5 1/4ounce) package  garlic & herb spreadable cheese, at room temperature
• 2  tablespoons sour cream
• 2  tablespoons  drained sun-dried tomatoes packed in oil, chopped
•  chopped sun-dried tomato (optional)

Directions

1. Prepare grill for direct-heat cooking.
2. Gently pull back husk from each ear of corn without detaching; remove silk.
3. Replace husk strips, one piece at a time, over corn.
4. Tie kitchen string around each ear to secure husks.
5. Soak corn in cold water 15 minutes to prevent husks from burning on grill; drain well.
6. Grill corn, covered, turning occasionally until tender, about 15 minutes.
7. Meanwhile, in small bowl, mix butter, rosemary, fennel and pepper.
8. If desired, garnish with rosemary sprig.
9. In separate small bowl, mix cheese, sour cream and sun-dried tomatoes.
10. If desired, garnish with additional sun-dried tomatoes.
11. Serve corn with toppings.
12. No-grill cooking:
13. Remove husks from corn.
14. In pot, bring 2 inches water to a boil.
15. Add corn; cook until tender, 4 minutes.
16. Drain.