Prep Time: <5 minutes
Work Time: 20 minutes
Heat the grill to medium.
Trim the corn’s silk tassels and peel back a few layers of the husk; however, be sure to leave some of the husk intact to prevent the corn from drying out on the grill.
Place the corn on the grill, close the cover, and grill for 15 minutes, turning every 5 minutes, until the kernels are tender when pierced with a paring knife.
When the kernels are tender, peel the remaining husk. Increase the grill’s heat to high and place the peeled corn directly over the heat. Grill, turning occasionally, until charred to your liking. Place on a wire rack to cool completely.
Once the corn is cool, stand one ear of corn in a large bowl with the skinnier end up. Use a very sharp knife to slice down the cob, removing the kernels as you go. Repeat until all kernels are removed from both ears—you should have around 1½ to 1¾ cups corn kernels.
Melt 2 tablespoons of the Vermont Creamery Cultured Butter with Sea Salt in a cast iron skillet over medium heat. Add the corn and saute for 5 minutes, until the corn is coated completely in butter. Remove from heat and scrape the corn into a single layer onto a baking sheet. Cool on a wire rack; once cool, tightly cover with plastic wrap. The buttered corn will keep at room temperature overnight; after that, pour into an airtight container and refrigerate for up to 2 more days.