One yummy way to do them is to peel back the husk just enough to remove all the silk, then wrap the cobs in bacon strips and pull the husk back up to cover. Dip each in water for about 10 seconds and pop them on the grill – talk about delicious and moist!
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Spicy Grilled Corn on the Cob

INGREDIENTS:
corn on the cob
1/2 tsp lemon per ear
1/4 tsp cayenne pepper per ear
1/4 tsp chili powder per ear
1/4 tsp salt per ear

PREPARATION:
Grill corn until done. Drizzle with lemon and sprinkle with spices.
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roast corn and pour over a combination of butter, jalapeno, cilantro sauteed in a pan with a squeeze of lime.
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Leave it in the husk
Put t in the Nuke box for 3 minutes.
Dunk in butter and salt it
Only way a good Southerner eats corn on the cob
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Remove husks.

Mix together:
soft margarine or butter
soy sauce
pepper
garlic powder
onion powder

Spread all over corn and wrap in foil. Grill, turning occasionally, until done.

sooooo good =)
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You can boil it with a little garlic butter and lemon juice. In a small microwave bowl you can heat butter pepper and lemon pepper and a little garlic mix it together and pour it over the cooked corn.
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This recipe is SOOO good and is a refreshing change to everyday corn on the cob:

8 ears corn
Garlic butter, recipe follows
1/2 cup grated cotija cheese
4 fresh limes, quartered
2 tablespoons chopped chives, for garnish
Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

Garlic Butter:
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
1/4 habanero pepper, seeded
1/4 bunch fresh chives
Salt and freshly ground black pepper
Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

I usually leave out the habanero for the kids, and I usually leave out the cotija, just because it’s not something I readily have on hand–and it’s still delicious!
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Bobby Flay

CORN ON THE COB WITH BACON
Corn on the cob is grilled in husks then served with crumbled bacon, chives, and more butter.
INGREDIENTS:
8 ears corn
butter, softened
crumbled cooked bacon
chopped chives
PREPARATION:
Pull back corn husks and remove silk. Place corn in cold water for 20 minutes; drain. Spread softened butter over corn; replace husks. Roast on grill for 20 to 25 minutes, or until tender. Serve with chopped chives and crumbled bacon, along with additional butter.

CORN ON THE COB WITH HORSE RADISH BUTTER
This corn is baked in foil with horseradish butter. Scroll down to see more corn on the cob recipes.
INGREDIENTS:
4 to 6 ears of corn
1/2 cup soft butter
1 tablespoon prepared mustard
1 teaspoon prepared horseradish
1 teaspoon salt
dash pepper
chopped fresh parsley
PREPARATION:
Husk corn; remove silk. Spread a little Horseradish Butter on each ear of corn. Wrap each cob loosely in foil and bake at 450° for 20 to 25 minutes. Serves 6. Horseradish Butter Combine butter, mustard, horseradish, salt, and pepper; cream until light and fluffy. Sprinkle extra butter with parsely and pass with hot corn.

FREEZING VEGETABLES-CORN ON THE COB
Preparation:
Husk corn , remove silk and wash ears. Sort sizes according to recommended blanching times (below).
Blanching Time:
Blanch in boiling water. Boil small ears (1 1/4 inches in diameter or less) for 7 minutes, medium ears (1 1/2 inch diameter) for 9, and large ears (more than 1 1/2 inches in diameter) for 11 minutes. Cool immediately and drain well.
Pack:
Spread ears out on a tray; freeze then pack in containers, vaccuum seal in bags, or wrap in moisture-proof material.

ROASTED CORN WITH RED PEPPERS
4 to 6 ears fresh corn
melted butter
1/3 cup diced sweet red bell pepper or roasted red bell peppers
ground black pepper, to taste
PREPARATION:
Remove husks and silk from ears of corn. Place each ear of corn on a piece of heavy duty foil then brush with melted butter. Sprinkle about 2 to 3 teaspoons of diced red pepper over each ear of corn. Sprinkle lightly with ground black pepper. Wrap foil around corn and twist each end. Bake at 450 degrees for 25 minutes. Serves 4 to 6.

HOPE THIS HELPS!
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My cousin have cooked all of these before.

Grill the corn in the husk you usually would.

You’ll need a package (15 oz) of normal butter softened or margarine. Also you’ll need a tablespoon or 2 of garlic salt. And finally 1/3 of a cup of Parmesan cheese. Mix together all ingredients and spread on warm corn.
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I like it with the chili powder (also salt, pepper and butter). Yummy.
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