This is the best way to grill corn on the cob.
The first thing you want to do with the corn is remove the husk. To get proper doneness on corn, you need to make sure the husk is gone so you can have those beautiful grill marks. Wash the corn after you’ve removed the husk to make sure no “hair” remains from the husk. Place a paper towel on a plate and place the ears of corn on top of the paper towel. Try to get as much water out of the corn as possible.
Next, we need to make the extension that is applied to the corn. Take a stick of butter and make sure it is smooth enough to spread. To test this, use the back of a fork and see if you can press the fork down through the butter without much tension. Take 2 teaspoons of celery salt and add it to the butter. Next, take a teaspoon of freshly ground pepper (regular pepper will work, but it won’t taste as fresh as the one you grind yourself). Add a pinch of basil to the butter mixture. Then we add half a cup of freshly grated Parmesan. This is not a part you want to skip as this will be the trick that will take your corn from good to great. Don’t use grated Parmesan either, as it doesn’t melt like grated Parmesan does. Add all of these ingredients with the butter and use the fork to combine them into an almost doughy butter spread.
Be very generous with the amount of spread you put on the corn. A large amount will fall off during the cooking process, so you need to make sure that a large amount will stick to the corn. I personally cook this at 400 degrees for about 15 minutes making sure to flip them so the corn doesn’t burn on one side and doesn’t cook on the other. Be prepared for a blaze if you’re cooking over a charcoal grill, as the butter melts and drips onto the coals. You will want this to be the last part of the food you cook because this corn is best served hot.