There's two basic theories on grilling corn. Some people prefer wrapping the corn in aluminum foil or its own husk, maybe with a little butter and seasonings, then cooking it on the grill until done. This is essentially roasting the corn, and while its an option it's not really grilling in my book. Corn wrapped in aluminum foil doesn't get any smoke, or char, or magic grilling vapors, or any of the other things that contribute to the unique taste of grilled food.
The way I prefer my corn is grilled directly on the rack where it can catch a little smoke and obtain a little char. The recipe, if you want to call it that, couldn't be simpler. Start your fire or preheat your gas grill on high, then peel the husk and silk away from the corn. If you want to make a nice presentation, you can save the husks and use them as decoration when serving. In any case, throw away the silk, which is not good for much of anything other than organic dental floss. Next drizzle the corn with a little olive oil. I've tried using herbed butter instead of olive oil, but I think this is best applied after the corn comes off the grill, because most of it will burn of any way.
Place the corn directly on the grate over high heat. Grill for 10 minutes, rotating the corn as needed to keep it from getting blackend too much on any one side. What you are looking for is enough time to blacken some of the kernels.
Don't overcook the corn however or it will become mushy. You know when you've gone too far if the corn cob flexes easily in your hands. Of course, then its too late and you'll have to feed them to the hogs. After they come off the grill sprinkle with salt and pepper and a slather of butter if desired. For a twist, I like to sprinkle mine with Old Bay seasoning, which calls to mind corn from a crab boil. mmmm.
Duane Fields is a contributing writer for various food related sites including The BBQ Report, a website offering news, recipes, and tips for better grilling and barbecue.