Ingredients:
2-3 T Sutter Buttes Infused Olive oil
Salt
Paprika
Directions:
Heat Grill to med-hi. Trim the tops of the corn leaving the top end of the ear exposed. Peel back the husk of each ear, keeping it attached at the stem and remove the silk from the cob.
Once completely clean of silk, cover the corn back up with the husk.
Place the ears into a large pot of cold water for 10 minutes. Remove corn and shake off any water. Place the corn directly on the grill grates and close the cover.
Grill 20 minutes turning the cobs every 5 minutes. If desired peel back the husks last 5 minutes to give grill marks and allow caramelization.
Remove and drizzle infused oil onto the corn. Sprinkle with salt and paprika. Serve immediately.