Try this delicious and easy classic sweet grilled corn on the cob recipe, but with an orange butter twist.
To prepare the corn, remove the silk but keep the husks on.
Place corn in a large container of cool water and submerge. Allow corn to soak for 1 hour.
Remove corn from the water and shake off any excess water.
Prepare barbeque for medium high heat direct grilling (375°F) (190°C). Oil the grill to prevent sticking.
Place corn on the grill and cover the barbeque.
Cook the corn for 4-5 minutes (turning twice) or until you hear sputtering and the husks are nice and charred.
To prepare the butter, combine the butter, orange zest, salt and pepper in a small bowl. Mix to combine ingredients evenly.
Place the butter on a large piece of plastic wrap.
Using the plastic wrap as a guide, roll butter into a cylinder shape. Place butter in the refrigerator until needed. Alternatively, you may mix the butter with orange zest, salt and pepper and serve in a bowl with the corn.
Remove corn from grill and cool a few minutes.
Using a towel grasp the ear of the corn and pull down the husk.
Slice the butter into rounds and top the corn with butter.