A really easy but tasty dish, ideal for barbecues and clambakes, is without a doubt the famous grilled corn on the cob. Grilled corn on the cob is not only tasty, but wrapped in its own husks never fails to impress your guests. Fresh corn on the cob can be cooked on your barbecue also wrapped in aluminium foil, even though when it’s possible I definitely prefer to just leave it in the husk, which makes a dramatic presentation. It’s slightly more difficult than using aluminium foil, but the result is really awesome. Either way, the grilled corn will be delicious, particularly if you add herbs and spices to the ear of the corn before grilling it. Herbs and spices really give a boost to the flavors and you can use the ones you prefer, like chili or garlic, just to name the most popular choices.
Preheat an outdoor (even indoor is fine, though) grill for high heat and lightly oil the grate.
Place one tablespoon butter (previously mixed with minced garlic and chili), salt and pepper on each piece of corn, then close the husks.
Wrap each ear of corn tightly in aluminum foil (you can skip this process but let’s keep it simple for now) and place them on the prepared grill.
Cook approximately 30 minutes, turning occasionally, until corn is tender.
Serve your grilled corn on the cob as it’s still very hot.