How about some great ideas to grill corn on the cob!

I would like new ways to grill corn on the cob. What do you do to yours before you put it on the grill? Is there a special technique you use? Is there a certain spice blend you use?
Kaytee

Grilled Corn on Cob
Katie Brown, Food Network

corn, white -- husks on
corn, yellow -- husks on
kitchen twine
butter -- softened
salt

1. Peel down husk to base of cob. Do not remove. Clean out silk and replace husk. (To remove persistent silk, try running corn under cold water and twisting cob in your hands.)
2. Wrap husk with piece of twine.
3. Soak corn overnight in cold water. This allows it to steam on the grill.
4. Place on grill for 12-15 minutes, over low flame. Turn every few minutes to cook evenly.
Remove husks, brush on butter and season with salt. Place on grill for another 5-8 minutes.

Tips:

White corn has a sweeter taste than that of yellow corn.
This cooking method enhances the corn's flavor.

Tips from State Fair:

Maximum 5 minutes per side, otherwise it will be too dry.
Use high flame. Corn is finished with husk has blackening.

Oven Roasted Corn
gingerbrandy 6/3/2004

12 ears roasting corn, including husks
3/4 cup soft butter
2 1/2 teaspoons salt
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic salt
2 teaspoons chopped chives

Pull back husks of freshly picked corn, leaving husks fastened to the stem end. Remove silk.
Spread ears with savory butter. Pull husks around corn and tie a string snugly around ear and close to pen end.
Lay corn ears in a large roasting pan. Bake in a moderate oven (350) for 40 minutes.
Remove strings. Remove husks if you wish. Serve.

Alternate instructions (momof3ms) :
Preheat broiler. Sprinkle husks with water; place on broiler-pan rack. Broil 4 in. from heat 10 minutes, turning, until all sides of husks are blackened in many spots. Shut off broiler; set oven temperature to 500 degrees F.

Roast corn in oven 5 minutes longer, just until tender. Peel back husks with clean kitchen towel; remove silk, keeping husk attached to corn cob.

Serve with butter (mine is herb butter)

I take the husks off, as I do not like the flavor of burned husks...

remove husks, wash off silk, wrap in foil and grill on the top rack...sometimes I add a pat of butter before wrapping in foil...

I don't add any flavorings or spices....then when it's time to eat it's lots of pepper and alittle salt....

I boil mine first,, then drain,, toss with butter,,then place on the grill until the butter almost burns,, the corn is so sweet, and almost like candy. I also grill vegetables,,
Mushrooms sliced
green pepper sliced
sliced white onion (sweet)
grape tomatoes (whole)
celery sliced into 2 inch pieces
( I slice down the stalk, and then across the stalk)
zuchini medalions halved
baby carrots halved length wise
Melt butter, and lemon juice, together, a little Lawrys seasoned salt and pepper, Toss the vegetables in the butter and lemon juice.place in Grill basket grill until the onion and green pepper are tender

For this Iowa girl, nothing is better than fresh corn direct from the field, steamed hot, eaten with lots of butter, salt and pepper. But in the spirit of curiosity I have tried these.
Grill Roasted Corn with Sour Cream and Cheese
Newspaper

4 to 6 ears fresh corn-on-the-cob
1/2 cup sour cream
1/2 to 3/4 cup crumbled ranchero cheese
1/4 teaspoon ground chile de arbol
or New Mexico chile

Remove husk and silk from ½ of each ear, pull back remaining silk and husk but do not remove; rinse and pull husk back up to cover corn. Place husk-side up on microwave-safe plate. Cover with wax paper. Cook in microwave on high 6-8 minutes or until tender. Grill over hot coals 4-5 minutes, turning, to scorch husks and corn. Spread about 1 1/2 tablespoons sour cream over exposed side of each ear. Sprinkle with cheese and chile. (Chile de arbol is hotter than New Mexico chile). 4-6 servings.
It was tasty for something different but won’t replace traditional butter. I’m not sure microwaving is necessary, or not for so long; the cobs get limp.

Corn—Tangy In Their Jackets
Gourmet

6 ears corn, unhusked
5 1/2 tablespoons butter
1 tablespoon chopped fresh coriander
1/8 teaspoon Tabasco
2 tablespoons mayonnaise
2 tablespoons lime juice
3 cups sharp white Cheddar cheese
(10 ounces), grated coarse
1/2 cup dry bread crumbs

Pull a lengthwise strip of corn husk, about 1-1 1/2 inches wide, from each ear to expose kernels; discard husk strip. Carefully peel back remaining husks, keeping them attached to stem ends, and snap ear from stem. Clean silk from husks and ears. Tear a thin strip from a tender inner piece of husk and use it to tie loose end of each husk together, forming a boat. Cut kernels from ears and discard cobs. Sauté corn in 4 tablespoons butter over moderately high heat, stirring, until just tender, about 5 minutes. Stir in coriander, Tabasco, mayonnaise, lime juice and 2 3/4cups cheese, stirring until cheese is melted. Remove from heat and season with salt and pepper. Sauté crumbs with remaining butter, stirring until golden brown, about 2 minutes. Brush inside of husk boats with vegetable oil. Divide corn mixture among boats. Top with crumbs and remaining cheese. Put on baking sheet and broil about 4 inches from heat until cheese is melted and tops are browned lightly, about 2 minutes. Serves 6.
Rich. This is a pretty presentation, but it would taste good in a casserole.

Zesty Grilled Corn

1/3 cup butter or margarine
2 tablespoons prepared mustard
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1/4 to 1/2 teaspoon lemon-pepper seasoning
6 ears sweet corn, husked

In a small saucepan, melt butter; add the mustard, horseradish, Worcestershire sauce and
lemon pepper. Place each ear of corn on a 13-in. x 12-in. piece of heavy-duty foil. Drizzle
with butter mixture. Fold in edges of foil and seal, leaving space for expansion of steam.
Grill over medium coals for 15-20 minutes or until corn is tender. Carefully unwrap foil.

Yield: 6 servings.

Santa Fe Corn on the Cob

6 medium ears sweet corn in husks
1 tablespoon butter or stick margarine
2 garlic cloves, minced
1/4 cup steak sauce
3/4 teaspoon chili powder
1/4 teaspoon ground cumin

Soak corn in cold water for 1 hour. Meanwhile, in a microwave-safe dish, combine butter and garlic. Cover and microwave on high for 2 minutes or until garlic is softened, stirring
once. Stir in the steak sauce, chili powder and cumin; set aside. Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Brush corn with sauce. Rewrap corn in husks and secure with kitchen string. Coat grill rack with nonstick cooking spray before starting the grill. Grill corn, covered, over medium heat for 25-30 minutes, turning occasionally.

Yield: 6 servings.

Grilled Corn with Dill

10 medium ears sweet corn in husks
1 cup butter, softened
2 tablespoons minced chives
2 tablespoons minced fresh dill or 2 teaspoons dill weed
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Soak the corn in cold water for 1 hour. Meanwhile, in a small mixing bowl, beat the butter, chives, dill, lemon juice, Worcestershire sauce, garlic salt and pepper; set aside.
Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Spread each ear of corn with butter mixture. Rewrap corn husks and secure with kitchen string. Coat
grill rack with nonstick cooking spray before starting the grill. Grill corn, covered, over
medium heat for 25-30 minutes or until tender, turning occasionally.

Yield: 10 servings.

Grilled Corn with Chive Butter

6 medium ears sweet corn in husks
1/2 cup butter (no substitutes), melted
2 tablespoons snipped chives
1 tablespoon sugar
1-1/2 teaspoons lemon juice
Salt and pepper

Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 in. of bottom;
remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string. Grill corn, uncovered, over medium heat for 25-30 minutes, turning occasionally.

Yield: 6 servings.