Cut out 4 sheets of foil; each one should be large enough to completely wrap around one ear of corn.
Place each corn cob in the center of a foil sheet and set aside.
In a small bowl, combine the softened butter, oregano, and garlic, and season with salt and pepper; using the back of a fork, mash and mix it all together until thoroughly combined.
Evenly divide and brush the herb butter over the corn.
Roll the foil around the corn and close it tightly.
Transfer the wrapped corn to the grill and cook for 25 to 30 minutes, turning every 5 minutes, until tender.
Remove corn from the grill and let stand for a few minutes. Then, carefully open up the foil away from your face, allowing the steam to escape.
Sprinkle the corn with goat cheese and serve.
Notes
Prep the Corn: Remove the husks and silk from the corn.
Season Generously: Before wrapping the corn in foil, brush it generously with herb butter. You can add chili powder and onion powder for extra flavor.
Wrap Tightly: Ensure the aluminum foil wraps around the corn snugly to prevent any juices from leaking out.
Grill Over Medium Heat: Place the wrapped corn on a grill preheated to medium heat. This ensures the corn cooks evenly without getting too charred.
Rotate Regularly: Turn the corn every 5 minutes for even cooking. Total grilling time will typically be between 20-30 minutes, depending on the heat of your grill and the size of the corn cobs.
Check for Doneness: Carefully open the foil (watch for steam) and pierce the corn with a fork. It should be tender but still have a slight crunch.
Let It Rest: After removing the corn from the grill, let it sit for a few minutes before unwrapping. This allows the residual heat to continue cooking the corn slightly and for the flavors to meld.
Add Final Touches: Once unwrapped, you can add more butter or seasonings if desired. Some people like to finish with a sprinkle of fresh herbs or a squeeze of lime juice.
Safety Tip: Be cautious when opening the foil packets as steam can build up inside and can burn you when released.