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Corn: 6 fresh ears of sweet corn, husks and silk removed

Butter: 4 tablespoons (½ stick) of unsalted butter, melted

Honey: 1.5 tablespoons of honey

Mustard: 1 tablespoon of Dijon mustard (or coarse whole-grain mustard)

Seasoning: ½ teaspoon of garlic powder, ½ teaspoon of kosher salt, and a pinch of cayenne pepper (optional, for a tiny bit of heat)

Garnish: Chopped fresh parsley or chives (optional)

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1. Preheat the grill: Fire up your grill to medium-high heat (about 400°F / 205°C) and lightly oil the grates.

2. Whisk the glaze: In a small bowl, whisk together the melted butter, honey, Dijon mustard, garlic powder, salt, and cayenne pepper until smooth.

3. Brush and wrap (The Moisture Secret): Place each ear of corn on a square piece of aluminum foil. Brush a generous amount of the honey-mustard butter all over the corn. Wrap the foil tightly around each ear to seal in the juices.

4. Grill in foil: Place the foil-wrapped corn on the grill. Cover and cook for 15 to 20 minutes, turning the packets over every 5 minutes so the corn cooks evenly and steams in the butter.

5. Char the corn: Carefully open the foil packets (watch out for hot steam!). Place the corn ears directly onto the grill grates for the last 3 to 5 minutes, brushing on any leftover honey-mustard butter from the foil. Turn them frequently until you get beautiful, light-brown charred spots.

6. Serve: Remove from the grill, top with fresh herbs if desired, and serve warm right alongside your burgers and sausages.

Make-Ahead Tip

You can husk the corn, whisk the glaze, and wrap the buttered ears in the foil packets up to 4 hours in advance. Keep the wrapped packets in the refrigerator or your cooler until you are ready to fire up the grill with your meats.