This easy grilled corn-on-the-cob is a crowd pleaser. It's sweet, salty and cheesy-buttery delicious!
Mix softened butter, chives, basil, tarragon, black pepper, and parmesan in small bowl.
Husk the ears of corn. Leaving a few strands of silk is fine.
Lightly coat the ears of corn completely with butter mixture with your hands.
Pre-heat grill. Grill ears of corn on medium heat (about 400 F degrees) for 15 minutes.
Rotate ears of corn every 3 minutes and keep grill lid closed in between rotating corn.
Keep finished corn warm in low heat oven until ready to serve.
Slather corn with any remaining butter mixture for serving.