10 ears fresh corn with husks
Olive oil (about 1/4 cup)
1 1/4 teaspoons salt
Remove heavy outer husks from corn; pull back (but do not remove) inner husks
Remove and discard silks; rinse corn, and dry with paper towels
Tie inner husks together with string, leaving ears exposed. Brush corn cobs lightly with oil; sprinkle evenly with salt
Position corn so that tied husks hang over edge of grill to avoid burning husks. Grill corn, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes, turning every 5 minutes, or until done
(Some kernels will begin to char and pop) Serve immediately.