Heat your grill to high heat (around 450-500°F if you have a thermometer). This is crucial—a lukewarm grill won't create those gorgeous charred bits that make this dish special. While your grill heats, remove the husks completely from all four ears and rinse under cool water, rubbing gently with your hands to remove any remaining silk strands stuck between kernels. Pat everything thoroughly dry with a clean kitchen towel. Moisture is the enemy of charring—it causes steaming instead of browning.

Once your grill is screaming hot, carefully place the corn directly on the grate. No oil needed—the natural sugars in corn will caramelize on their own. Arrange them perpendicular to the grill bars so they don't roll into any gaps. Space them about two inches apart for even heat circulation. You should hear an immediate sizzle—that's the sound of the Maillard reaction beginning.

This is where patience and attention matter. Set a timer for 2-3 minutes, then rotate each ear a quarter turn using tongs. You're looking for light charring on the first side—not blackening, but those appetizing brown spots that indicate caramelization. Repeat this rotation every 2-3 minutes for a total cooking time of 10-12 minutes. The corn is done when the kernels are tender (test by piercing with a knife—it should slide through with slight resistance) but still juicy. This is the critical mistake: overcooking causes shriveled, dry corn that no amount of butter can salvage. Under-cooked is better than over-cooked—you can always return it for 30 seconds, but you can't undo dryness.

In the final minute of cooking, use a pastry brush to lightly coat each ear with your melted butter. Immediately roll each ear across the grill grate, rotating it to coat all sides and create additional caramelization. The butter adds richness and helps develop those final gorgeous brown spots. Remove from heat immediately—the residual heat will continue cooking for another 30 seconds even after you remove the corn.

Transfer your corn to a serving platter and immediately serve with softened room-temperature butter on the side, fresh parsley sprinkled over the top, and a light finishing of sea salt and cracked pepper. The contrast of hot corn, cool softened butter, and fresh herbs creates the restaurant-quality experience. Your guests can apply as much or as little butter as they prefer.