Provided by: Chef Laurent Tourondel
Combine butter, parsley, shallot, garlic, sage, and chives in a mixing bowl. Season the corn with salt and pepper, spread 2 tablespoons of herb butter on each ear, then pull the husks back up the corn, and tie tightly with butcher’s twine.
Heat the grill to medium, and cook the ears for 3 minutes per side, then cover the grill and continue cooking another 10 minutes.(Published 2004)