Combine the fresh minced basil with the softened butter.

Tear off about a 12 inch strip of aluminum foil for each of the ears of corn.

Now it is time to get your hands dirty!  Rub the ear of corn with the butter and basil mixture and then sprinkle the corn with Kosher salt on all sides.  Be generous here and there's really no better way to do it other than using your hands to rub on the butter.  If you have dry hands, you are welcome for the moisture treatment.

Place the corn with butter basil in the middle of a sheet of aluminum foil and wrap on all sides to form a pocket.  Make sure to seal the foil completely so nothing leaks out on the grill.

Repeat the butter basil lathering and aluminum foil wrapping process for the remaining ears of corn.

Preheat the grill to high heat.

Once the grill is heated, place all of your corn foil torpedoes on the grill.

Keep the lid closed as much as possible and grill for a total of 20 minutes, turning the ears of corn a quarter of a turn every 5 minutes.

After 20 minutes, remove the corn from the grill and place on a platter to cool slightly (caution, the contents are hot! I know that's about as surprising as finding out coffee is hot, but it bears mentioning).

Serve with the remaining basil butter and a side of dental floss.