All you need is fresh corn, olive oil, and salt to get the most perfect grilled corn of the summer.
10 ears fresh corn with husks
Olive oil (about 1/4 cup)
1 1/4 teaspoons salt
How to Make It
Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn, and dry with paper towels. Tie inner husks together with string, leaving ears exposed.
Brush corn cobs lightly with oil; sprinkle evenly with salt. Position corn so that tied husks hang over edge of grill to avoid burning husks.
Grill corn, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes, turning every 5 minutes, or until done. (Some kernels will begin to char and pop.) Serve immediately.