To create the foil-wrapped grilled corn on the cob, gather all of your supplies.

Peel back the husk with care, being careful not to remove any of it.

Remove all of the silk and husk from the corn. The stringy silk pieces are not something you want to consume.

Spread roughly 1 tablespoon of softened butter across the corn kernels once they’ve been cleansed of the silk. Butter can be salted or unsalted.

Season the softened butter with your favorite seasoning. Use salt and pepper, or try Northern Spice Co.’s Simply Three seasonings, which is one of my favorites.

Return the husk to its original position, making sure to cover all of the buttered corn. This will both protect and steam the corn as it cooks.

Starting at one corner, wrap the corn on the cob with foil. Roll the corn completely up, leaving no part of the cob exposed.

Set the griddle grill to the lowest setting and preheat it. Because you don’t want the griddle to become too hot, don’t use any wind guards.

Place the corn on the cob in the foil onto the flat-top and cover with a dome lid once the griddle is heated.

Every 10-15 minutes, turn the corn with a pair of tongs. Cook the foil-wrapped grilled corn on the cob for about 40 minutes.

Check for doneness by removing the corn from the griddle. If the corn on the cob isn’t done, cover it in foil again and place it on the griddle. Cook until the corn is completely done.

Corn is really hot, so take care not to get burned.