Recipe: Grilled Herbed Corn

Grilled Herbed Corn
tnn.foods.recipes/Jill McQuown/2000
Serves 8

The addition of fresh herbs give the corn a wonderful flavor. After they are grilled (you can probably roast these in an oven, I haven't tried) and you remove the herbs and the husks, brush with butter or more olive oil, salt and pepper if desired, and enjoy.

8 ears fresh sweet corn
olive oil
fresh springs of:
rosemary
sage
thyme
basil leaves

Soak corn in cold water at least 30 minutes. Carefully peel back husks and remove cornsilk. Brush each ear generously with olive oil. Place one sprig of each herb along the ear of corn. Wrap the husks back around the corn as tightly as possible. Grill over medium coals for 1 to 1-1/2 hours until corn is very tender, watching and turning occasionally. Husks will blacken in spots. Remove herbs before eating. saillaser:
I had this at a company (catered) picnic last summer along with the typical BBQd whatever:

They said to get the FRESHEST corn that you can find if its over a day or two old, soak (in the husks) for a couple of hours put the whole ear (yes, husks, silk and all) over VERY HOT coals close the lid check in about 30min, if the ends of the silk is burned off and the husks are charred, it's probably ready with gloves, remove the husks and silk (the silk comes right off with the husks) leave the long 'stem' as a handle, (optional) dip in melted butter (spiced or not)

I guess it's more like steamed, with a smoky flavor. I had more ears than I care to remember, and didn't visit the BBQ line but once.

PS
a quick "fix" similar texture, but not smoky flavor is: same prep as above, put in Microwave for about 4 1/2 min for one ear shuck and de-silk as above...if the corn is really sweet, I don't add anything else to it (actual microwave times will vary due to differences in...(you've read this part before)