Crisp, sweet, with a little charring, grilled corn is one of the best things about summer. The direct contact with high heat of the grates over an open flame concentrates and starts to caramelize the corn’s sugars which intensify the flavor. It’s also very easy to do.
I like my corn (like most vegetables) al dente – or as I like to say, not overcooked. No need to boil ahead, wrap in foil, soak the husks, etc. Set your grill for direct medium heat. Shuck ’em. Scrub ’em. Grill ’em for 4 minutes per side (there are four sides). Use the grates to keep them from rolling around. They should look like this:
Cheers and Happy Grilling!