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: