Grilled Corn on the Cob with Roasted Garlic and Rosemary Butter

So I have decided it is summer, hence the corn on the cob!  It is one of my favorite summer foods, you can throw it on the grill and dress it up however you want with some yummy seasonings!  I like to top mine with some roasted garlic and rosemary butter which BTW, if you haven't discovered the wonders of roasted garlic and rosemary butter, you are missing out!  It makes just about everything better, potatoes, bread, pasta, veggies, the possibilities are endless! Anywho, on to the corn on the cob recipe!

[What you need]

Corn on the cob
Grape Seed Oil (or other high heat oil like vegetable oil)
Salt
Pepper
Roasted Garlic and Rosemary Butter

Roasted Garlic and Rosemary Butter
2 sticks of butter
3 heads garlic
1 tablespoon chopped fresh rosemary
salt
pepper
olive oil

[What to do]

Fill a bowl will water and soak your corn in the husks for about 30-45 minutes.  Then pull back the husks, leaving them attached at the bottom but exposing the corn on the cob.  Remove the silk.  Next, drizzle the corn with grapeseed oil or another high heat oil and salt and pepper the corn.  Pull the husks back up to cover the corn as best you can.

Put the corn on the grill at about 400 degrees and cook for about 20 minutes or until tender, turning once.  After they are done, remove the husks and top with roasted garlic and rosemary butter, salt and pepper.  Enjoy!

How to make Roasted Garlic and Rosemary Butter:

Take two sticks of butter and let them sit out until they are room temperature and workable.  While the butter is coming to room temperature, cut off about 1/2 inch off the top of the heads of garlic.  Place the garlic, cut side up, into a cupcake pan.  Drizzle them with olive oil and generously salt and pepper them.  Cover with foil and put them into the oven at 350 degrees for 30 minutes or until tender.

After the garlic is done roasting, remove from the oven and let cool.  When they are cool enough to handle, squeeze out the garlic.  Add this and the chopped rosemary to the butter and mix it all together, seasoning with salt and pepper to taste.  Chill in the freezer until ready to use.