I've never had much luck in the past with grilling ears of corn. They would always come out burned or undercooked. Until now.
I learned about this method from my sister-in-law when we stayed with them in Colorado. Just shuck the ears of corn, wash them and rap them in a wet paper towel. The towel should not be dripping wet, but I've found it works better if it's a little more than just damp.
Then wrap the towel and corn in foil.
Grill over medium-low to medium heat for 15 to 20 minutes.
The corn has cooked (steamed, really) perfectly every time we've tried this (5 or 6 times so far) and if it gets done before the rest of your meal, it stays hot for a long time as long as it's still wrapped in the foil.
Don't forget that you can toss the paper towel into your compost bin (since there is no animal fat on it) and smooth out and wipe down the foil for another use.
This post is being linked to the Hearth and Soul Blog Hop with Premeditated Leftovers and Mom's Sunday Cafe.