Here is a simple good guide about how to cook corn on the cob on the grill.
The first step you should do with the corn is to shuck off the husk of the corn.
To ensure the cooking is properly done in the corn you should make sure the husk is removed cleanly so that you will get the beautiful grill marks.
Wash the corn after you have removed the husk. You need to make sure that there isn't any "hair" left from the husk.
Put a paper towel on a plate and set the ears of corn on top of the paper towel. Try to get as much water off from the corn as possible.
Next it is time to make the spread that is going on the corn. Take a stick of butter but ensure that it is soft enough for spreading.
To test this, use the back of a fork and check if you are able to press the fork down through the butter without much strain.
Take 2 teaspoons of celery salt and add it to the butter.
Then, take a teaspoon of fresh ground pepper (regular pepper will work but it won't taste as fresh as the one that you grind yourself.)
Add in a pinch of basil to the butter mix. Then you add half a cup of fresh shredded Parmesan.
This is step is crucial as it will be the trick that makes your corn from okay to fantastic.
Don't use grated Parmesan either as that doesn't melt like the shredded Parmesan does.
Add all of these ingredients in with the butter and use the fork to combine them into an almost pasty butter spread.
Be very liberal with how much spread you put on the corn.
A big part of them will fall off during the cooking process so you want to make sure that a lot of it sticks to the corn.
I personally cook this at 400 degrees for about 15 minutes making sure you turn them over regularly so that the corn doesn't burn on one side but not cooked on the other.
Be prepared for flare up if you're cooking over a charcoal grill as the butter melts off and drops on the coals.
You will want this to be the last part of the meal you cook because this corn is best served hot.
