I’ve always been afraid to grill corn. Well, afraid is probably the wrong word. Lazy? Impatient? Those would probably be better! It takes a little more prep work and it takes longer to cook on the grill, as opposed to the stovetop or microwave.

BUT…since I snipped herbs from the garden and I was able to do most (minus melting the butter in the microwave) of the prep work outside while I watched the boys, I couldn’t really complain! And I couldn’t wait to have the first grilled corn of the season…

Melt 4 Tbsp butter, crush 3 garlic cloves, and finely chop handful of basil and parsley.

Mix it all together.

Soak whole corn cobs in cold water for 20 minutes.

Peel back the husk as far as you can without it falling off the stalk at the bottom. Then remove threads.

Brush the sauce over half of the corn and then wrap the first layer of husk over the sauced portion. Flip corn over.

Finish brushing with sauce and the wrap the rest of the husks.

If there is enough “slack” in the husks, gently tie them husks into loose knot to hold the husks in place. If there is not, twist what slack there is and place onto the grill.

Grill for 25-30 minutes, turning often.

Remove from grill and let cool before peeling back husks. Remove husks and enjoy a delicious grilled corn cob!