Step 1: Prepare Your Corn. Gently pull back the husks from each ear of corn, but don’t remove them completely. Remove all silk strands. You can either leave the husks attached to act as a ‘handle’ while grilling, or you can cut them off for direct grilling. If leaving the husks on, soak the corn (husks and all) in cold water for about 15-20 minutes. This prevents the husks from burning too quickly and helps steam the corn.
Step 2: Make the Herb Butter. In a small bowl, combine 1/2 cup softened unsalted butter with 2 tablespoons finely chopped fresh parsley, 1 tablespoon finely chopped fresh chives, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until everything is thoroughly combined.
Step 3: Preheat Your Grill. Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). For even cooking and beautiful grill marks, ensure your grates are clean and lightly oiled.
Step 4: Grill the Corn. If you soaked the corn with husks on, place them directly on the grill grates. Grill for 15-20 minutes, turning every 4-5 minutes, until the kernels are tender and slightly charred in spots. If you removed the husks, you can brush the naked corn lightly with olive oil or melted butter before grilling to prevent sticking and encourage browning. For these naked ears, grill for 10-15 minutes, turning frequently.
Step 5: Serve with Herb Butter. Once cooked, transfer the corn to a platter. Immediately slather each ear generously with your homemade herb butter. The heat of the corn will melt the butter, allowing its delicious flavors to seep into every kernel. Serve hot and enjoy!