Sweet Grilled Corn

Soak corn in cold water for 1 to 3 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and pat dry.

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

Place each ear corn in center of a sheet of aluminum foil; brush with butter mixture, then tightly wrap in foil. Gently puncture foil a few times to allow excess steam to escape while grilling.

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 5 minutes more.