Perfect corn just needs a little s&p. And butter.
6 ears of cornPrepare a grill for medium-high heat. Mix butter, salt, and pepper in a small bowl; set aside.
Pull back husk from each ear of corn without removing it entirely. Remove silk, then pull husk back into place. Grill, turning occasionally, until slightly charred and cooked through, about 10 minutes. Transfer corn to a large platter, pull back husks, and spread with reserved butter.Butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over corn.
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