📖 Instructions

1. Prep the Corn: Start by carefully peeling back the green husks from each ear of corn. Don't remove them completely just yet; you can use them as a handle later or remove entirely if you prefer a cleaner eat. Next, meticulously remove all the silky threads. I often find a stiff brush or a damp paper towel helps with those stubborn bits. Rinse the corn under cold water to make sure it's super clean and pat it dry with a paper towel.
2. Make Garlic Butter: In a small, microwave-safe bowl, melt the unsalted butter until it's completely liquid. This usually takes about 30-45 seconds in the microwave. While the butter is melting, finely mince your garlic cloves. You want them very small, almost a paste, so they distribute evenly and don't create overly large, bitter chunks. Chop your fresh parsley finely. Combine the melted butter, minced garlic, chopped parsley, salt, and black pepper in the bowl. Give it a good stir with a small whisk or fork to ensure all ingredients are well combined. You want a beautifully fragrant, herbaceous butter.
3. Preheat Grill: Set up your outdoor grill (gas or charcoal works perfectly here) for medium-high heat. If you're using a gas grill, this means setting the burners to a medium-high setting; for charcoal, aim for coals that are glowing orange with a light layer of ash. Let it preheat for about 10-15 minutes. A hot grill is key to getting that lovely char without overcooking the corn. You can test the heat by holding your hand about 5 inches above the grates; you should only be able to keep it there for 3-4 seconds before it gets too hot.
4. Brush and Grill Initial: Once the grill is hot, lightly brush the corn cobs all over with the prepared garlic butter mixture. Ensure an even coating on all sides. Carefully place the buttered corn cobs directly onto the preheated grill grates. You'll hear that satisfying sizzle right away! Close the lid if your grill has one to help cook the corn more evenly and create a steamy environment that aids in tenderizing the kernels.
5. Turn and Re-brush: Let the corn cook for about 3-4 minutes per side. You're looking for golden-brown kernels with some visible char marks – that's where all the smoky flavor comes from! Using tongs, carefully turn each ear of corn to a new side. Repeat this process until all sides are beautifully charred and the corn looks vibrant yellow and tender, which usually takes about 12-15 minutes in total. Throughout the grilling process, I like to re-brush the corn with the remaining garlic butter a couple more times. This really infuses the flavor and keeps the corn moist. Don't worry if some of the garlic browns a bit, it adds to the flavor.
6. Check for Doneness & Serve: The corn is ready when the kernels are tender when pierced with a fork, and they have developed those lovely grill marks all around. Remove the grilled corn from the grill and transfer it to a serving platter. If you like, give it one final brush with any leftover garlic butter for maximum deliciousness. A squeeze of fresh lime juice just before serving brightens up all the flavors and adds a fantastic zing. Serve hot and enjoy every last savory, sweet, smoky bite! These are best eaten fresh off the grill.