• Cut the foil squares. You need a piece for each ear of corn.
• Husk the corn. You can leave some husk on for a "handle" or to be decorative, but you want all of the silk off.
• Heat the butter in a small bowl in the microwave in 30 second bursts until just melted.
• Mix all of the spices in with the butter. Use a spoon or a silicone brush.
• Put an ear of corn on a piece of foil, baste it with the butter mixture. Fold in the sides of foil and tightly roll up around the corn.
• Cook the corn over the grill (or in the oven on an inside day) open the foil packets for a few minutes of broiling after cooked. Oven cooking is 425F for 35-45 minutes.
• Cook to taste, some people like almost raw corn, some people like boiled corn, leave ears in longer if you like yours more well done.
• Let the corn rest for a few minutes, arrange on a serving plate. Sprinkle with more oregano and salt to taste.

How to store leftover corn:

• Wrap the corn after it's cooled off to store in the fridge for a few days. You can also cut the kernels off the ears and store them in an airtight container.
• Kernels should keep in the freezer for 1 year or more. Tightly vacuum seal them before freezing.
• Reheat in a Pyrex dish in the oven or the microwave.

Extra flavor options:

• I like to season my corn like Mexican street corn or Elote. This is usually a combination of fresh lime juice, light mayo, grated queso fresco, garlic, cumin, chile pepper, chipotle powder, green onions, etc.
• A chimichurri sauce is a favorite, you can make your own or use a bottled sauce.
• Thai sweet chili sauce with garlic, toasted sesame seeds, and green onions.
• Pico de Gallo mix of tomatoes, onions, cilantro, lime, and jalapenos