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Place each corn on top of one piece the heavy-duty foil. Brush each ear generously with soft butter. Season lightly with seasoned salt or white salt and black pepper. Wrap the corn then seal the foil loosely but leave room for expansion, then cut a very small hole in the foil to allow steam to escape. Grill over medium coals for about 15-20 minutes (the larger ears may take a little longer).
How to do it: Shuck corn and discard silk and husk. Wrap the corn in heavy duty aluminum foil, with or without a flavored butter or oil inside. Grill directly on hot coals, or on top of a grate set over the coals, turning occasionally until fully cooked, about 15 minutes. Advantages: Very easy to serveâjust pull the corn off, let it rest, and serve.