• 6 ears of corn
• 1 tablespoon Kosher Salt 
• 8 tablespoons unsalted butter (½ lb.), at room temperature
• 2 tablespoons Chaat Masala, ground
• 1 teaspoon Murray River Flake Salt 

For the Butter:

For the butter, mix together the unsalted butter, the Chaat Masala and 1 tsp. Murray River flaked salt in a small bowl. Roll butter into a log using parchment paper or transfer to a small covered container. Refrigerate until needed.

For the Corn:

Heat your grill to medium. Pull the outer husks down the ear to the base, and strip away the silk from each ear of corn. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with the Kosher salt for 10 minutes.

Remove corn from the water and shake any excess water. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks, slather the corn with the Chaat Masala Butter.