Here is a simple recipe for grilling corn-on-the-cob.
Soak the corn in a bucket of cold water. You can leave the husks on if you like (I don’t). Let the corn soak for at least 20 minutes. The water will act as a steaming agent on the grill.
Take equal parts of olive oil and butter. Season with garlic salt, cracked pepper, dehydrated onion. Whisk this into a paste and let it sit until the onion bits get soft.
Use aluminum foil for each ear. Rub the butter paste on the corn with your hands and then wrap each ear.
Place the wrapped corn on the grill. The time depends on the temperature of your grill. Plan on about 20 minutes. You will hear the corn cooking. I let one ear cook too long and I ended-up with caramelized corn, which was really good, too!
There are no rules for this. You like oregano, rosemary, cilantro, cumin??? Go for it!