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" Into 8-quart saucepot or kettle, place corn with husks and enough water to cover; let soak 15 minutes. (Soaking corn with husks in water keeps husks from burning on grill.) Remove corn from water and drain well. Gently pull back husks three-fourths way down; remove silk. With pastry brush, brush each ear of corn with 1 teaspoon olive oil. Tuck in several sprigs of herb next to kernels. Rewrap corn with husks, removing 1 strip of husk from each ear of corn and tying tops of corn with strip of extra husk. Place corn on grill over medium heat; grill 30 to 40 minutes, turning corn occasionally, until tender. Makes 8 accompaniment servings. Each ear of corn: About 125 calories, 3 g protein, 19 g carbohydrate, 5 g total fat (1 g saturated), 0 mg cholesterol, 15 mg sodium. TO ROAST CORN IN OVEN: Prepare corn as above in steps 1 and 2. Preheat broiler if manufacturer directs. Place corn on rack in broiling pan. Place pan in broiler about 7 to 9 inches from source of heat. Broil corn 30 to 40 minutes, turning occasionally, until tender. Photograph by Steven Mark Needham"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a26049/grilled-sweet-corn-2101/>