# Components:
→ Corn
01 - 4 ears fresh corn, husked
→ Herb Butter
02 - 6 tablespoons unsalted butter, softened
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh chives, finely chopped
05 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
06 - 1 garlic clove, minced
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnishes
09 - 1 tablespoon grated Parmesan cheese
10 - Lime wedges for serving
# Method:
01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - In a small bowl, combine the softened butter, parsley, chives, thyme, garlic, salt, and black pepper. Mix until well blended and evenly incorporated.
03 - Place each ear of corn on a large sheet of heavy-duty aluminum foil. Spread 1.5 tablespoons of the herb butter evenly over each ear.
04 - Wrap the corn tightly in the foil, sealing the ends securely to prevent steam and butter from leaking during cooking.
05 - Place the foil-wrapped corn on the grill, cover, and cook for 18 to 20 minutes, turning occasionally, until the corn is tender and lightly charred in spots.
06 - Carefully remove from the grill and let rest for one minute. Unwrap the foil and, if desired, sprinkle with Parmesan cheese and squeeze fresh lime juice over the top before serving.
