Preheat your grill to medium-high heat, about 400°F. While heating, peel back corn husks carefully without detaching them completely, then remove the silk strands underneath. Rinse each ear under cold water to ensure all silk is gone, then pull husks back up to cover the kernels protectively.

Mix softened butter with garlic powder, smoked paprika, sea salt, black pepper, and cayenne pepper in a small bowl until fully combined. Stir in fresh parsley and cilantro, then set this herb butter mixture aside for immediate use.

Brush the herb butter generously over each exposed kernel, working carefully between rows. Once coated, gently pull the husks back down to cover the buttered corn completely, ensuring the butter stays tucked inside during cooking.

Place prepared ears directly on the grill grates with medium-high heat maintained throughout cooking. Allow them to cook undisturbed for approximately 7 minutes, rotating each ear a quarter turn halfway through this charred buttery labor day grilled corn recipe step.

After the initial seven minutes, carefully peel back the husks to expose the kernels, checking for light charring on the corn surface. Grill the exposed kernels for another 5-7 minutes, turning occasionally to achieve even charring on all sides while keeping the butter from burning.

Once kernels show beautiful charred spots and the butter is bubbling slightly, remove ears from heat using tongs. Place on a clean serving platter and let rest for 2 minutes to allow flavors to set.

Squeeze fresh lime juice over each ear just before serving for brightness that cuts through the richness. Taste one ear and adjust salt or cayenne pepper as needed for your preference before presenting the grilled corn to your guests.