Okay, this one is really easy and really really good. And personally, I don’t think I will prepare corn any other way ever again.
Remove the husk and soak the cobs of corn for an hour or so in cold water with a little salt. Pat the corn dry, and drizzle with olive oil. Rub the olive oil all over the cobs so they are evenly covered. Be generous with the oil, but not so much that it’s oozing everywhere (drying the corn helps the oil stick).
Sprinkle the corn with fresh cracked salt and pepper, and any other spices you might want to add – I like a little Creole seasoning on mine.
Grill on medium high heat, rolling the cobs about 1/4 turn every two minutes or so. You want just a touch of charring, but obviously not completely burnt. Once it has been charred all the way around, move to a cooler part of the grill, or a warming rack, or to indirect heat for another 2 minutes or so to finish off.
That’s it. Eat. With the oil and spices on it already, there is no need for butter and salt (though if you want to guild the lily…).
Try it, and let me know what you think!