Ingredients: Corn on the Cob (keep husks on), Olive Oil, Butter (optional), Herbs (optional)
Directions: Corn on the cob is delicious on the grill. Just pull out the silks at the top of the ear and brush a little oil on the husk. If you are feeling particularly gourmet, you can put a compound butter (butter mixed with herbs and/or spices) under the husk. It might be a little tricky to eat, but the flavor will more than make up for the mess! Cook for about 10 minutes, flipping once to cook both sides.
Now I live in Colorado and folks around here rave about Olathe sweet corn. Every summer people wait patiently for the Olathe corn to arrive. It IS good, but I have to say, having been born and raised in Tallahassee Florida, Silver Queen corn from Thomasville Georgia is still the best corn I have ever had. If you should ever happen to be down that way, pop into Liam’s Restaurant http://www.liamsofthomasville.com/ in the summer to try it.