Don't bid farewell to summer this Labor Day without enjoying one of the season's biggest grilling delights: corn on the cob.

Here's how:

  • Peel back the husks but don't remove them completely. (Leave them attached at the base.) Remove the corn silk.
  • Pull the husks back up over corn. Tear off a thin strip of husk (up to a half inch wide) to use as a tie that secures the husk in place.
  • Before heating the grill, oil the grid so that the husks don't stick to it.
  • Grill the ears of corn over medium heat for about 15 minutes, turning about every 5 minutes. To test for doneness, pierce a few kernels; they should be tender and juicy.

Take the ears off the grill and discard the husks. Brush the corn with butter very lightly (no need to add lots of extra fat or calories) -- and place the de-husked ears back on the grill for a few minutes, until the kernels become very lightly charred.