I've heard a million methods for making corn on the cob and tried most of them. This method of grilling it will guarantee you fresh, crispy, flavorful, buttery kernels, served up hot and lightly salted every time.
1 ear of corn for each person, in the husk
Country Crock - (Yes, you read that right, not butter in this instance. This is one of the two times I deviate from butter. The other is when I make grilled cheese. I use Country Crock here because the oils in it enhance the cooking method.)
salt - (Grey sea salt or Fleur de Sel is preferred, but you can use regular salt if that's all you have; I just like coarse salt for cooking. If you use a coarse salt, it's more potent and you'll need less of it.)
1. Husk your corn. and snap off the bottom end.
2. Tear off a piece of aluminum foil about a foot long for each ear of corn.
3. Lay each husked corn cob on its own piece of foil.
4. Spread Country Crock all over the corn cob. It doesn't have to be perfect. Just get some on all sides.
5. Salt your corn a little on the top. No need to roll it around. You don't want to over salt it.
6. Roll up each ear in the foil and seal the ends.
7. Place each ear on a hot grill. Roll the corn to the other side after about 10 minutes of cooking.
8. After about 20 minutes total your corn is done. (That means 10 minutes after you roll it to the other side.) It will be red hot, so use grilling mitts or tongs to remove it. When you unwrap your corn, be careful because the stem released can burn you.
9. Serve. This corn is already buttered and salted, so there's no need to do that again. The best part is that the butter and salt cooked into the corn so there's not a part that's missing flavor.
Buy your corn the day you plan to use it, if you can. The longer corn lays around, the less flavorful it is because the sugar turns to starch as it ages.
Please don't boil your corn. You're boiling all of the nutrients and flavor right out of it.
If corn on the cob isn't in season, you can buy the frozen ears of corn and thaw them in advance and try this method. (I know, you can't get frozen corn in the husk, but if you have no choice, you gotta do what you gotta do.) Or you can use frozen corn kernels, wrap them in foil packs with some Country Crock and salt and grill them that way.