With Labor Day rapidly approaching it’s time for summer’s last hurrah. This year you wouldn’t know it with a 90°+ heatwave but that’s all the more reason to celebrate with warm weather favorites like corn on the cob. My favorite way to do this is to shuck the ears and leave the stems on giving your guests a handy handle.

Next I cream together some softened, unsalted butter and add some seasoned salt and herb mixture. (Here I’ve used Bousari, but you can come up with your on combination of herbs and spices using whatever you have in your pantry). Wrap corn in squares of foil.

Now you can just cook these on the grill for about 25-30 minutes. Too much meat taking up grill space? These work just as well baking in the oven at 375° for have an hour for the roasted corn effect. These are hot when they are ready so let rest a few minutes before serving.