In a small bowl, combine the softened butter, garlic powder, salt, black pepper, and parsley until smooth and evenly mixed.

Pat the corn dry with paper towels so the butter adheres better.

Spread the garlic butter mixture generously over each ear of corn, coating all sides evenly.

Tear large sheets of aluminum foil and place each ear of corn in the center of its own sheet.

Wrap the foil snugly around the corn and fold the edges tightly to create sealed packets.

Place the foil packets directly onto the hot grill grates.

Cook for 15–20 minutes, turning the packets every 5 minutes to ensure even heating.

Listen for gentle sizzling inside the packets and look for slight browning on the foil exterior.

Carefully remove the packets from the grill using tongs and let them rest for 3–5 minutes.

Open the foil cautiously to avoid escaping steam.

Transfer the corn to a serving platter and brush with any remaining melted butter from the packets.

Serve immediately while hot and fragrant.