I love buying fresh corn for the grill. It tastes so much better than canned corn.
To husk your corn, first break the stem. Then pull away whatever husk leaves come with it.
Then do basically the same thing to the top and pull the rest of the leaves off. This method helps pull the silk with it. You want to get as much of the silk off as possible.
Here's what I ended up with. Now to prep for cooking.
Pull out a piece of aluminum foil that is a few inches wider than your corn.
I take a pat of butter, cut it in half, and place it on the corn like so. Then I take some seasoned salt and pour it over the top. Doesn't matter if it goes everywhere, it's all getting wrapped up.
Roll the corn up in the foil, twist the ends, and then fold the ends underneath. Try to get it tight, but not SUPER tight. You don't want to break the foil by wrapping too tightly.
We've got friends over for dinner, so we are making plenty for everyone!
I let my charcoal cook down to a nice white color before I add the corn. Then I was careful to line the grill without touching the coals directly. After about 7-9 minutes, turn over to cook evenly.
The corn will only take about 15 minutes to cook thoroughly. And as long as you flipped it according to the last step, it'll be cooked evenly.
Mmm. Notice that bright yellow color with the nice buttery finish? Perfect!
I added this corn to the chicken from my BBQ chicken Snapguide, so make sure you get over there and check it out!