Cream 4 Tablespoon butter with a fork in a medium bowl.
Stir in 1/4 teaspoon salt, a pinch of pepper, and 1 Tablespoon fresh lemon juice and mix until smooth. The lemon juice will seem like it isn’t blending but keep mixing for a couple of minutes and it will happen.
Stir in fresh chopped dill until well incorporated. Keep the prepared butter at room temp until ready to serve corn.
Preheat grill to med/high. Leave the corn whole or break corn into halves or thirds if serving a large crowd.
Wrap each ear of corn with a generous sheet of heavy-duty foil making sure all sides are covered. If using regular kitchen-standard foil. double wrap the corn so it doesn’t scorch.
Grill foil-wrapped corn with the lid closed over medium/ high heat, or baked in the preheated oven, rotating the corn every 2-3 minutes to keep from scorching. Grill for 15-20 minutes.
Once the corn is finished grilling, remove foil and brush generously with lemon dill butter while warm.