Butter
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon dried thyme
¼ teaspoon dried oregano
1/8 teaspoon ground cayenne pepper
¼ cup (½ stick) unsalted butter, softened
4 ears fresh corn, in their husks
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. In a small bowl combine the butter ingredients, stirring to distribute the seasonings evenly.
3. Pull back the husks on each ear of corn, leaving the husks attached at the stem. Remove and discard the corn silk. Evenly spread about 1 tablespoon of the seasoned butter over the kernels of each ear. Fold the husks back around the kernels. Using string or a thin strip of corn husk, tie the husks at the top.
4. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until the kernels are tender, 25 to 30 minutes, turning three or four times. Don't worry if the husks brown or burn. Carefully pull the husks back. Remove the husks with a knife. Serve warm.
