What I like to do is to open the husks, remove the silk, smear butter on the corn, recover with the husks, then put on the grill. Delicious!

What I like about the idea of opening the husks to remove the silk, and then covering back up with the husks (you can tie the ends with some corn husk) is that they are then much easier to shuck when they come off the grill. ~Elise

Now that it is corn season, fresh and on sale, I've been doing this a lot. When it is my turn to cook in the Firehouse, I have been throwing them in the oven for 20 mins at 350. I think I might experiment increasing the heat and shortening the time, looking at your grill temp.
Thank you for your awesome blog. I continuously get inspired by your writing.

I think I'll have to grill corn this week. Its so very July 4th! You don't have to soak the corn in water?

If you are using fresh corn (like fresh from the farmer's market fresh) there is no reason why you need to soak the corn first. ~Elise

When the corn is ready in the summer it's usually so hot the last thing I want to do is boil a big vat of water and further heat up my already unbearable kitchen. Thanks for a great alternative!

A few comments on your recipe.

1. Although there is no "need" to soak the corn first, it helps by adding a little more moisture and floating out any remaining critters (we get field-fresh corn, which is usually teeming with wildlife). 15-30 minutes in a bucket is fine, silks up if you can arrange them so. The little extra water might help the kernels from getting burnt, as in your picture.

2. I've always done a quarter turn every five minutes, for a total of 20.

3. If you've clipped the silk to just beyond the end of the ear, when they're done and rested the silk will just peel off easily. Work from the cut end back, and it falls off.

4. If you fold the husk back and don't tear it off, you can fashion it into a handle by wrapping a paper towl around it. That might save a few seconds to butter-and-eat time, and every second counts when you're trying to pound down a half-dozen ears.

Now that's just not fair! Teasing me with corn. You know, they think it's for the pigs here in Paris – not for human consumption. I made a salad one time for some chef friend's with pan fried fresh corn (that I had a hard time getting) and they were surprised that it tasted good! Love grilled corn. Reminds me of India, where they rub masala spice and ghee on it after it's cooked.

I love grilled corn. I take off the husk and rub it with olive oil and sprinkle Susie Q Tri-Tip Seasoning on it and throw it right on the corn. Absolutely delicious. I always do a few extras and cut the kernals off for a tomato and corn salad the next day.

A great way to cut off the kernels is use a bundt pan. Learned that from watching Easy Entertaining :-).

"The little extra water might help the kernels from getting burnt, as in your picture."

pfffft. a few burnt kernels makes it that much more tasty!

I like to shuck the corn, then spread melted butter on them. Then I wrap them in foil and make vertical slices (around 5 or 6) in the foil. I give a slight twist to the foil so some portion of the kernels will be exposed to the coals. Then I cook them on the grill for about 10 minutes.

The foil covers them enough to allow some steaming of the corn and the exposed kernels get the light char from the coals. YUMMY!

I love grilled corn, In my town there is a shop that sells grilled corn, when grilling the corn they rub the butter mixed with chili sauce, It tastes really great, Sweet, salty, and spicy...

When the corn has been grilled over, they put some chopped cheddar cheese.. :)

Another way to cook it, (in the husk) is in the microwave. Just pop them in the microwave on high setting. (time depends on the amount of corn you cook at a time)......half way through the cooking time, turn each ear....Delicious!!

I tried this last night and it was amazing! I chickened out and soaked my corn for an hour. Not a single kernel was burned, which was impressive, but I might try it again dry. Those charred kernels in the photo look tasty!

But charred or not charred, it was the husks that gave this stuff its amazing flavor. I may never cook corn "bald" again!

My hubby cooks with beer at every opportunity, and this is one of them. He soaks the cobs in beer for as long as possible, but 20 minutes at least. And they are always juicy and delish!

Thank you Harste, I couldn't agree more. Those toasted kernels were full of flavor. You do have to be careful though, because in order to toast, the surface of the corn must be dry, so there is a balance between dry and toasted and juicy and no char marks. Of the four corn cobs I grilled, the toasted marks shown were the only "charred" or (in my opinion) caramelized bits on the cobs. It was just a little, and just enough.

Regarding slathering corn with butter and then wrapping them in foil, I know this is a popular way of preparing grilled corn, but I personally don't prefer it. I find the corn can get kind of soggy in the butter, and you end up tasting a lot more of the butter than the corn. Of course, if you don't have the most tasty corn to begin with, this may be the way to go. But we try to get corn from the farmer's markets which is usually as good as it gets out here. I love the flavor of fresh corn. Heck, if it's really fresh, as in just picked, you don't even need to cook it! But then again, this is my preference. Everyone has their favorite way of preparing corn, this is just one of mine.

If you like peanut butter, try it on the grill with one of the covered methods (husk or foil)--
Simply coat the ear with a thin layer of peanut butter and cover with foil (or recover with the
husks) and grill the prescribed time, turning a few times--don't knock it if you haven't tried it--what's not to like!!!

Oh no.. let me explain how corn on the cob aka as 'bhuta' is had in India.
It's finally the monsoon...after the blistering heat of summer. You are about to walk to the beach and it begins to rain. Armed with an umbrella you get to the beach, the nearest 'bhutawalla' who roasts the cob, just as mentioned (moist or soaked in water) over a charcoal grill- peels of the outers, dabs in his homemade concoction of sea salt, pepper, red chili powder and some other secret stuff onto half a lemon and applies it generously onto the cob!
This is PURE HEAVEN! right there, the rain, the wet sand, the cool breeze that calms the soul after the blistering summer and the perfect tangy, spicy sweet, roasted bhuta aka corn on the cob :) :):)
BOY do I miss those rainy days in bbay!

Try soaking the corn in sugar water (use as much you want) for about 2 hours before grilling. adds a a bit of sweetness to the corn. Also try after you take off the husks grill them for a minute or 2 to get some grill marks on the corn. Happy eating!

I soak the corn in the husks in BEER overnite... and it comes out super juicey... beer just makes everything better in my opinion! :-)

I love to grill corn on the cob - pull husks all the way down without pulling it off the cob, remove silk, spread soften butter on whole cob, pull husks back to top & tuck ends underneath cob, then wrap in heavy-duty foil. Place on hot grill (gas or charcoal) 1/4 of a turn every 15 minutes for an hour! No burn marks ! It's great ! To serve, use pot holders to break end off - corn will slide right out of husks.