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10 minutes
15 minutes
40 minutes
- 6 ears fresh corn on the cob, husked
- 6 tablespoons sweet butter, softened
- 1 teaspoon fresh thyme
- 1 teaspoon fresh parsley
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh basil
- Soak corn in water for 15 minutes, then wrap each ear of corn in aluminum foil individually.
- Prepare the outdoor grill by preheating it to medium-high heat and lightly oiling the grate.
- Combine butter, thyme, parsley, rosemary, basil, sugar, and salt in a bowl, ensuring they are evenly mixed. Spread the mixture onto each corn on the cob, then wrap them in foil.
- Grill corn on the preheated grill, rotating regularly, until tender, for approximately 15 minutes.
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