📖 Instructions

1. First, prepare the corn by gently pulling back the husks without detaching them completely. Remove the silk. Then, smooth the husks back over the corn.
2. In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a nutty brown color and smells fragrant. This typically takes 5-7 minutes. Watch it closely, cause butter burns quickly!
3. Remove the browned butter from the heat and stir in the chopped fresh sage. Set aside to allow the flavors to meld. Its smells divine, honestly.
4. Preheat your grill to medium heat, about 350-400°F (175-200°C). Make sure the grill grates are clean to prevent sticking.
5. Lightly brush the corn husks with some of the brown butter sage mixture. This will help to steam the corn as it grills. Be generous with the brushing! It's the key to flavor.
6. Place the corn on the preheated grill, close the lid, and grill for about 15-20 minutes, turning occasionally to ensure even cooking. The husks will char, but don't worry—that's part of the process.
7. Carefully pull back the husks and brush the corn kernels generously with more of the brown butter sage mixture. Season with salt and pepper to taste.
8. Return the corn to the grill, with the husks pulled back, and continue grilling for another 5-10 minutes, turning occasionally, until the kernels are tender and slightly charred. I like mine a lil' crispy.
9. Remove the grilled corn from the grill and let it cool slightly before serving. Garnish with extra fresh sage, if desired. Enjoy immediately!