Kensington Park Dining TeamINGREDIENTS

• 6 ears of fresh corn
• 1 stick of soft butter
• 1 bunch of fresh parsley
• 4 oz. Old Bay seasoning

PREPARATION

Peel back corn husks about an inch from the bottom of the ear and remove the silk. Soak in cold water for about 15-30 minutes, until husks are hydrated. Take corn from water and pat dry. Combine butter, parsley, and Old Bay then pull husk back and spread over corn. Before grilling, pull the husk back over the cob and then grill for 20-25 minutes, turning every 5 minutes until corn is tender. Corn should have a golden brown color but you can leave on longer if you prefer it crispier.

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