Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Place wrapped corn on grill over medium heat. Cook 15 to 20 minutes, turning occasionally, until tender.
Easy Serving: Place the seasoned butter in large sealable container. Add hot drained corn. Seal container and shake until butter melts and coats corn. Transfer buttered corn to bowl.
Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside. Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5â€“8 minutes. Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
The chive butter can be kept in the refrigerator, covered with plastic wrap, for up to a week before serving. To serve the corn, unmold the chilled, chive butter onto
Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate
Cooking Channel serves up this Corn on the Cob with Butter Rub recipe plus many other recipes at CookingChannelTV.com.
Try any of the variations for seasoned butter to serve with corn.