For husked corn: Grill for 10 minutes, turning every few minutes. For corn wrapped in foil: Grill for 12-15 minutes, turning every few minutes.For corn in it's husk: Grill for 15 minutes, flipping every 5 minutes. Allow to cool slightly and then remove husk and silk from corn.
Season as desired (see notes for options.)
Seasoning Options for Grilled Corn:
Mexican Street Corn Style: Spread mayonnaise on corn, sprinkle with chili powder, and a drizzle of Mexican crema.
Cilantro Lime Corn: Combine 3 tablespoons of melted butter with zest and juice of one lime with 1 teaspoon salt. Brush on grilled corn and then sprinkle with chopped cilantro and crumbled queso fresco.
Butter and Salt: Stick to the classic and season the grilled corn with butter and salt.
Fresh Herbs: Brush the corn on the cob with yogurt, butter, or mayonnaise and sprinkle with chopped parsley, chopped chives, or chopped fresh dill.
Parmesan: Spread the corn with butter or brush with extra virgin olive oil and grate fresh Parmesan cheese over the corn.
The most important thing to remember when enjoying summer corn is to prepare it as fresh as possible. The fresher the corn, the more flavorful, sweet, and juicy it will be. I suggest purchasing corn no more than 3 days before planning to use if at all possible.
Any variety of corn on the cob--yellow, white, or bi-corn works for this grilled corn recipe.