Ingredients

8 ears of corn in the husk

1/4 cup chopped mixed fresh herbs such as chives, parsley, basil, sage, and tarragon

6 tablespoons lime butter sauce

Lime Butter Sauce

1 large garlic clove, chopped

1/4 cup fresh lime juice

1 teaspoon salt

1/2 teaspoon black pepper

1 stick (1/2 cup) unsalted butter, melted

Cooking Instructions:

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Grill corn (in husks) on lightly oiled grill rack, turning, covered, until kernels are tender, 20 to 30 minutes. Remove corn from grill and let stand until cool enough to handle but still warm, about 10 minutes.

Discard husks and stem ends from corn. Cut kernels off cobs with a large knife and toss with herbs and lime butter sauce.

Note: If you aren't able to grill outdoors, corn (in husks) can be roasted directly on middle rack of a preheated 450°F oven 30 minutes.

Lime Butter Sauce

Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. Makes about 3/4 cup.