All you need
¼ cup unsalted butter, at room temperature
1/8 tsp salt
2 tbsp chopped fresh basil
1/8 tsp black pepper
4 ears corn-on-the-cub, husks and silk removed
Stir butter, basil, salt and black pepper until combined; set aside.
Wrap each ear of corn individually in aluminum foil.
Grill over medium-heat about 20 minutes or until kernels are tender, turning occasionally.
Remove corn from grill; unwrap corn and serve with basil butter.