Herbed Grilled Corn on the Cob

Ingredients

• Fresh corn on the cob (4 ears)
• Unsalted butter (1/2 cup (1 stick), room temperature)
• Garlic (3 cloves, minced)
• Fresh parsley (1/4 cup, finely chopped)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Kitchen twine (as needed)

Instructions

1. Preheat your grill to medium-high heat, aiming for a temperature between 375°F to 450°F.
2. Peel back the husks of the corn without removing them entirely, keeping them attached at the base.
3. Remove the silk from each ear of corn and discard it carefully.
4. In a small saucepan over low heat, melt the unsalted butter. Once melted, add the minced garlic and chopped parsley, stirring well to combine. Let the mixture simmer gently for a few minutes until fragrant, being careful not to let the garlic brown.
5. Generously brush the corn with the garlic-herb butter, ensuring all sides are well-coated. Season with salt and black pepper to taste.
6. Fold the husks back over the corn and secure them tightly with kitchen twine to hold them in place.
7. Place the prepared corn on the grill and cook for about 10-15 minutes, turning occasionally. The corn is done when it is tender and has a slight char, which adds a delightful smokiness.
8. Remove the corn from the grill and allow it to cool for a few minutes. Carefully unwrap the husks and serve the corn hot, drizzled with any remaining garlic-herb butter for an extra burst of flavor.