Instructions

1. Lay out an approximately 18″ pieces of foil for each cob of corn you plan on grilling. I stack them and work on the top, one at a time.
2. Shuck the corn and remove all the silk.
3. Lay the corn on the foil and rub with a stick of butter to coat, about 1 tablespoon of butter per ear of corn. I usually butter the entire cob then season one side at a time.
4. Season by sprinkling liberally with salt, pepper, and garlic powder.
5. Wrap the corn in foil by loosely rolling it in the foil, then tightly sealing the ends to allow it to steam inside the foil packet.
6. Grill over high heat for ten minutes, turning once.