I'm from Ohio, and I could eat a dozen ears of corn during the summertime. But I wanted to remove the hassle of eating corn on the cob and make it easier to have it fully seasoned, creamy and delicious. The papillote, since it's protected by the foil, can be placed on the grill, on top of your clam bake, or buried.
Bring a medium pot of water to a simmer and add the loose tea. Allow to steep for a few minutes. Turn off the heat, then add the reserved corn husks. Allow the husks to soak in the heated water for 5 minutes. Remove to a sheet tray to cool slightly.
In a medium saute pan over medium-high heat, saute the shallot, garlic and ginger with the oil and sweat down until the shallots are translucent, about 3 minutes. Transfer this mixture to a medium bowl and add the creme fraiche, honey, sambal, lemon zest and juice and season with salt and pepper. Add to the corn in the bowl and mix well.
Preheat your desired cooking location to medium-high heat: clam bake, pizza oven or grill.
Line a sheet tray with 1 sheet foil and top with the soaked corn husks. Top the husks with the corn mixture and top the corn with more corn husks. Wrap tightly en papillote with foil. Wrap the foil pouch with 2 more sheets foil to seal, then transfer to your desired cooking location: clam bake, pizza oven or grill.
Cook for 20 minutes over medium-high heat, then let rest for 5 minutes. Transfer to a serving platter and carefully cut open with scissors. Garnish with the parsley and serve.