Grilled Corn in Foil with Lemon Dill Butter

Cream 4 Tbsp butter with a fork in a medium bowl.

Stir in 1/4 tsp salt, pinch of pepper, and 1 Tbsp fresh lemon juice and mix until smooth. The lemon juice will seem like it isn't blending, but keep mixing for a couple of minutes and it will happen.

Stir in fresh chopped dill until well incorporated. Keep the prepared butter at room temp until ready to serve corn.

Preheat Grill to Med/High. Shuck corn. Leave the corn whole or break corn into halves or thirds if serving a large crowd. Wrap each ear of corn with a generous sheet of heavy-duty foil making sure all sides are covered. If using regular kitchen-standard foil, double wrap the corn so it doesn't scorch.

Grill foil-wrapped corn with the lid closed over medium/high heat, rotating the corn every 2 -3 minutes to keep from scorching. Grill for 15-20 minutes. Ours was done at 18 minutes. Once corn is finished grilling, remove foil and brush generously with lemon dill butter while warm.