Here is how I basically cook sweet corn on the grill.

Shuck each ear of corn, and tear out a sheet of foil for each one, enough to roll the ear a few times.

Place ear on top of foil, add salt, pepper and two pats of butter on top of the ear. Roll the foil over the ear once until the butter is on the bottom. Press down to mush the butter on to the ear. Roll the rest of the way up making sure to close the corners.

Roast on your grill on medium heat for about 10 -15 minutes. Done.

I love to get fresh corn on the cob from our local vegetable stands. The corn tastes better than store bought and also supports our local economy (i.e. local farmers).

I have also cooked the corn on the grill the way you described. I also have not shucked the ears and placed them on the grill away from the hot coals. This method works well since the natural husk prevents the corn from drying out while cooking.

When not grilling I place the corn in briskly boiling water for 3-5 minutes. Make sure not to cook any longer else you will have mushy water logged corn on the cob. I like to use real butter and a little salt on my corn on the cob.

I have also used Old Bay Butter on my corn on the cob...absolutely delicious.

I just recently moved back home after living in Alaska for 13 years. Many things grow very well in fertile Alaskan gardens but two things that are NOT among them are tomatos and corn. Being raised in the rich farm country of central Illinois, I grew up on July tomatoes and August sweet corn, and count the two among the world's finest delicasies! Once every Spring I would travel home to Illinois and send out invitations to several folks to attend a feast of Alaskan foods- salmon, halibut, king crab, and game meats such as moose & caribou... These gatherings were always popular and fun. The only hitch to being an invited guest was this: Every person who came had to promise to express mail me a shoebox filled with either ears of sweet corn still wrapped in their leaves and silk- or green tomatos- fresh from the garden. In remote far-flung regions of Alaska when it was chilly and rainy in late summer I was the envy of all around me- for I was feasting on Illinois vine-ripened tomatoes and succulent sweet corn!

One of the things Chubby is leaving out is why those (and many other) crops grow so well in Illinois.

In his part of the world, farmers have about 15 feet of black dirt. Even now, after a century and a half of working the prairie, the loam is rich and deep. Add a little water, a little sunshine, and, voila!

They used to say, about that region, that if you planted a nail at night, by morning you'd harvest a spike.

And lord, do I miss that soil. Didn't appreciate what I had until moving to Kentucky and trying to grow a garden in a backyard made of pure clay. So pure you can, literally, dig it up and throw it on a potter's wheel. Only other place I know like that is Georgia.

Yep KYH is absolutely correct on the red clay of Georgia, but for some reason my garden is thriving (all except squash they are just blooming like crazy and then the small fruits rot and fall off, I have a few zucc. but no yellow it may be the carpet I used as a ground cover) but red clay is so hard to dig by hand Shew-wee it will tucker one out!

The other place in the USA that has delightful rich dark LOAM is near the Everglades in Florida they grow alot of sugar cane in the area, and oh my is the soil just black as tar, I wish I had dump truck loads of it to make a garden!

And back to the subject of corn.... I love sweet corn from the field so much I eat it raw, and rarely have enought to cook if I am the one doing the picking! A-H-H it is heavenly fresh on the cob straight off the stalk!!!