When grilling corn on the cob, wrapping it in foil steams the kernels for a tender bite, while grilling it naked gives a charred, smoky flavor.
Using foil helps to insulate the corn during grilling, retaining moisture which leads to a sweeter, juicier kernel, especially when adding flavored butter.
Turning the corn every three to five minutes ensures even cooking whether you choose the foil-wrapped or naked grilling method.
It’s advisable to save a portion of compound butter to apply once the corn is cooked, enhancing flavor after grilling.
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