Grilling corn may be done in two main ways. Putting the corn on the grill in its husk or aluminum foil, maybe with some butter and spices, is a popular method. This is virtually the same as roasting the crop of corn, and although it is an alternative, I don’t consider it to be grilling. Wrapping corn in aluminum foil prevents it from absorbing the flavorful smoke, char, and grill vapors that are integral to the grilled experience.
Grilling corn directly on the rack, where it may pick up some smoke and char, is my preferred method of preparation. The “recipe,” if you can even call it that, is ridiculously easy to follow. Get the fire going or the gas grill hot, and then remove the husk & silk from the corn. You may keep the husks to use them as table decorations if you’re looking to create a good presentation. Don’t bother saving the silk; it’s useless for anything other than biodegradable dental floss. Olive oil should then be drizzled over the corn. I’ve also tried using herb butter for the olive oil, but because the butter would mostly burn on the grill, I believe it’s preferable to add it after the corn is removed.
You may grill the corn right on the grill rack over high heat. For 10 minutes, turning the corn to ensure that neither side becomes too blackened, grill over medium heat. Time must pass so that some among the kernels get black.
However, the corn will get mushy if it is overcooked. If the corn on the cob bends readily when you hold it, you’ve gone too far. Unfortunately, by that time, it will be too late to do anything except throw them to the pigs. After removing them from the grill, season with a little pepper and salt and add butter if you want. Old Bay seasoning gives mine an interesting touch; it reminds me of corn served during a crab boil. mmmm.