Using a charcoal grill, create a medium-high fire (If you have a gas grill, heat it to high)
In a medium bowl, cream together butter and minced garlic.
Add herb mixture and salt to the butter. Mix until well blended. Set aside.
Place corn cobs in a pot of cold water for approximately 20 minutes. Be sure the ears are completely covered with water. This gives extra moisture and will steam the corn kernels inside the aluminum foil.
After 20 minutes, remove the corn from the water and shake off any excess water.
Tear off squares of aluminum foil and place ears of corn diagonally in the center of each square of aluminum foil.
Liberally coat the corn in herb butter and sprinkle freshly cracked pepper over each cob.
Roll the aluminum foil around each ear of corn and close it up by folding in the ends. (Just like you'd wrap a burrito!)
Place prepared ears of corn on the grill,
Allow the corn cook about 15 to 20 minutes. Be sure to rotate the corn every so often.
Remove the corn from the grill. Be careful! Wear oven mitts as the corn will be very hot!
Once the corn is cooked, remove the aluminum foil and discard.
Serve your grilled corn with more herb butter and enjoy!
*Watch the corn carefully! If you overcook it, it will become mushy and nobody likes mushy corn!