Ingredients:

4 ears yellow or white corn in their husks
4 Tbsp unsalted butter, softened
2 tsp Urban Accents Fisherman's Wharf
1 lemon, quartered

Directions:

Pull back the husks on the corn and remove the silk. Pull the husks back into place and soak in water for at 2 to 4 hours. Remove and drain well on paper towels.


Preheat grill for medium heat.  In a small bowl, mix butter and Fisherman's Wharf until smooth. Pull the husks down and spread 1 Tbsp of the mixture evenly over each ear of corn. Pull the husks back into place, tying the ends together to keep in place.  Place on grill and cook until the kernels are tender, about 20 minutes, turning occasionally.


Remove from grill and remove the husks. Place on a platter and squeeze lemon juice over each cob.