I much prefer grilled corn to boiled. These can be made on a grill or grill pan.
Mike and I went to Glen Ivy for our 3-year wedding anniversary for a much needed spa day. There is a great market next to the spa where you can get beautiful fresh produce for super cheap. We bought a bunch of produce and, for dinner that night, made a giant summer salad topped with grilled chicken and feta, and served this beautiful white corn as a side. Recipe came from The Good Housekeeping Cookbook.
Prep: 20 minutes, plus soaking
Grill: 30 to 40 minutes
(*I soaked the corn for 10 minutes and cooked for 20 minutes, since there were only 2 husks)
8 ears corn, with husks and silk
3 tablespoons olive oil
basil, rosemary, sage, and/or thyme sprigs
Prepare the grill. In 8-quart saucepot, place unhusked corn and enough water to cover; soak 15 minutes.
Remove corn from water and drain. Gently pull husks back three-fourths of way; remove silk. With pastry brush, brush each ear with some oil. Rewrap corn with husks, tucking in several herb sprigs, between corn and husk on each ear. Remove thin strip of husk from each ear and use to tie tops of husks together (*I had to use a toothpick to secure the top tie.)
Place corn on grill over medium heat. Grill, turning corn occasionally, until tender, 30 to 40 minutes. Makes 8 accompaniment servings.