Sweet Grilled Corn

Step 1
Soak husked corn in cold water for 1 to 3 hours.

Step 2
Preheat an outdoor grill for medium heat. Drain corn and pat dry.

Step 3
Stir melted butter and oil together in a bowl. Stir in garlic, rosemary, sage, basil, thyme, salt, and pepper, then stir in Parmesan.

Step 4
Place each ear in the center of a sheet of foil. Spread each ear with butter mixture, then tightly wrap in foil. Gently puncture the foil a few times to allow excess steam to escape while grilling.

Step 5
Cook on the preheated grill, turning frequently, until kernels are tender when pierced with a knife, 20 to 30 minutes. Remove from the grill and check for doneness; if not done, cook for 5 more minutes.