Adding flavor at the very beginning of the cooking process can make a big difference later on where it counts: at the table. We put the butter and herbs on the corn, resealed it in nature's own tinfoil -- the husk -- and let the heat from the fire drive flavor deep into the kernels.
Some recipes tell you to soak your ears of corn before cooking to prevent the husks from burning. We've tried it wet and dry, but found that distance from the heat is what really matters. When corn is placed right over coals or gas flame, it chars more than when grilled indirectly.
Which leads to the final point: This recipe was tested specifically to make sure that you can make your corn while other food is on the grill. The timing is the same -- about 25 minutes -- whether the cobs are set directly over the coals or off to one side.
Take a look at these tips for creating Grilled Corn on the Cob:
1. Peel back the husks, being careful not to tear them. To remove silks, start at the tip of the cob and work downward pulling silks off with your fingers. You can also gently scrub with a vegetable brush.
2. Spread room-temperature butter over the entire surface of the corn. If butter is melted, it's harder to make herbs stick.
3. Space herbs evenly around the ear. In tests with a variety of herbs, our tasters liked cilantro and basil best.
4. After rewrapping, tie the top of the husk with string. Use cotton; synthetic strings can melt in the heat.
5. Because husks are sturdy, the corn can be grilled indirectly or directly over coals. For both methods, keep the grill lid on to make sure the ears of corn cook evenly.