Set up the grill for direct grilling and preheat to high.

Fashion the husk of each ear of corn into a handle and remove the corn silk.

Place the butter, parsley and garlic in a mixing bowl and whisk or beat until smooth and creamy.

When ready to cook, lightly brush each ear of corn with a little of the garlic-parsley butter and arrange on the hot grate, positioning the ears in such a way that the husks face away from the fire. Grill the corn until the kernels are thoroughly browned all over, 8 to 12 minutes total, turning as needed, brushing with the remaining butter and seasoning generously with salt and pepper. Remove the corn from the grill and serve at once.

Variations:
Dill, basil or tarragon all make tasty alternatives to the parsley in the butter.