Take butter out of the refrigerator and let it sit on the counter for about 30 minutes to soften.
Add butter to a mixing bowl and add pressed garlic and herbs. You can either use a blender or simply mix it with a fork. Mix it until all ingredients are incorporated throughout the butter.
Divide it in half. Keep out one half to rub it all over the corn before putting it back on the grill. Remaining half of butter can be kept in the refrigerator and serve on the side of cooked corn.
Prepare the grill:
Prepare your charcoal until it’s ashed over and make sure the coals basket is at the lowest level, farthest down away from the grate. (If that option is available on the grill. If there are no levels up and down, move the coals to one half of the grill so there is a hotter side and a cooler side.)
Trim the silks and tips of husk leaves sticking out of the top off the corn husk but leave the rest of the corn husk intact. The corn will steam and cook better inside if the the husk is not disturbed.
Lay corn on the grill and close the grill lid. Cook for 15-20 minutes, turning it half way through. Time will depend on the thickness of the corn.
Take corn off the grill and carefully, using metal tongs, take off the husk and the silk. (You can also use gloves to brush the silk off the corn easier.)
Cut off and discard husks if you wish.
Rub each corn on the cob with prepared garlic herb butter and place back on the grill. Close the grill and cook, turning it every 2-3 minutes, until lightly charred on all sides.
Take the corn off the grill and serve with some more garlic herb butter.