Corn on the Grill
Here's a simple recipe for corn on the cob that doesn't heat up the kitchen. You will need a large (as in dimensional, not linear footage) roll of heavy duty aluminum foil, which you may wash and reuse if all goes well. :)
I use a propane grill, and I preheat the grill to at least 300 degrees before I put the corn on the fire. I've cooked the corn at temperatures up to 600 degrees, so you have plenty of latitude in how you approach the grilling itself. If your grill has a hot spot on one side, you will want to place the corn away from that side when it goes on the grill. Otherwise, this one is about as simple as it gets.
Start with 4 to 6 ears of corn (for a small grill). Remove the husks and silk and place the ears on a large, double layer of aluminum foil. Pull up the edges of the foil to create a basket for the corn.
Retrieve from your garden: (you do have this planted, don't you?) a good handful of thyme. Since the stuff grows so fast, you can do this at least three times a month without destroying your supply. Wash and pat dry your thyme. Strip the leaves off the stems (you should be able to pinch one end and run your fingers down with very little trouble), crushing them as you go. Give them another good squeeze/rub as you toss the thyme over the corn. (See first picture.)
Use your favorite olive oil or safflower oil (an excellent oil for high heat) and drizzle two to three tablespoons of oil over the corn/thyme. If you are heavy-handed with the oil, you won't hurt anything, but remember that with too much oil, this will be more like deep-fried corn. So behave. :) Pull up the foil around the corn and crush or roll the edges together so that steam will not escape during the cooking. Place package on hot grill for 20 minutes. Again, you can go a little longer, but make sure it cooks for at least 20 minutes or you will be chewing a little harder than you might like.
When you open the package up for serving, you might wish to use tongs in order to avoid the first rush of steam. Serve, salt lightly and enjoy!