Re: Roasted Corn
I'm one of those peel the husks back, remove silks, slather herb butter on (tarragon is the best!), tie the husks back up with butcher's twine and onto the grill. Rotate a quarter turn every 20-30 minutes. Plan B is blood orange or Persian lime infused olive oil from Stonehouse.
If the corn isn't fresh, then I soak the ears in a mild saline for several hours and put onto the grill (husks on) and slather on the herbed butter afterwards.
Living in Iowa has some benefits - great sweet corn is one of them when it starts to come in mid-to-late summer. Local growers just set up stands in parking lots and sell ears picked that morning. These go straight onto the grill without any other preps - simple perfection! In season, I probably make corn at least 3-4 times a week.