Corn on the cob has been a summer staple in my family as far back as I can remember. It was one of my favourite foods to eat when I was little because we had cute little handles to insert on each end; I don’t recall even enjoying any other vegetables, never mind looking forward to eating them. The natural sweetness in corn makes in an appealing side dish even for picky eaters and compliments heavier, meat-based summer BBQ foods like steaks and sausages well. 
I used to remove the husks and throw all the corn into a large pot of boiling water but I much prefer this method. Soaking the corn still in their husks in a tub of water adds in enough moisture to let them grill perfectly on the BBQ without burning. The husk holds in the steam and cooks the corn thoroughly and evenly while the grill adds in a slightly smoky flavour. Once it is cooked, leaving the husks on keeps them warm until the rest of the meal is ready to be served, so it is an easy and low-maintenance food to work with with throwing together large meals.
Corn is dense, satisfying and filling with lots of fiber to promote healthy digestion and several antioxidants to help keep the body in top form. It was domesticated thousands of years ago and is still a staple crop for many cultures around the world. Now, in the West, it is more pervasive in our diets than immediately apparent- its byproducts such as high fructose corn syrup, corn flour and corn oil are in a majority of processed foods. It is a cheap additive, but as with any food, a part is not as beneficial as the whole, it is not balanced and therefore can have negative health effects when consumed in excess. The fiber and protein whole corn contains allow it to be digested slowly (better for blood sugar and energy levels), while the natural sugars provide easy energy. Eating corn whole, fresh off the cob is the best way to get the nutrients without adding in anything unnecessary.
- 6 corn on the cob (or as many as desired)
- Turn the grill on high and let it preheat. Meanwhile, pull back the husk of each corn on the cob to pull out and discard the corn silk then replace the husk tightly against the corn. Submerge the corn in a sink of water (put a heavy bowl or something on them so they don't float to the top). Leave them to soak for around 15 minutes then place them with their tops facing down in a colander so any excess water drains out.
- Next, space them out on the grill over direct heat and reduce the heat to medium. Grill them for about 15 minutes in total, flipping sides every few minutes, and closing the lid in between, until the husks are evenly blackened.
- Remove them from the grill and set aside to cool for around 5 minutes before carefully peeling back the husks. They will stay warm for at least half an hour if the husks are left on but once they are removed the corn will cool quickly.
Since corn on the cob is usually just served straight up with a bit of butter, they are a good vehicle for trying out different flavoured butters. Garlic and herb or smoky chili are a few of my favourites and some varieties can be found in stores or they can be made at home by adding a few dashes of a spice or herbs to melted butter then putting it back in the fridge to firm up again.