Grilling corn on the cob takes more time than many other types of vegetables but the results are worth it. Corn on the cob is a natural for the grill, as the husks help protect the sweet corn from drying out. For extra flavor, use a flavored herb butter to brush on the corn.

• Remove the thin strands of silk from the corn. Fill a large saucepan with enough cold water to cover the corn. Add the corn and let it soak for 20 minutes.

• While the corn is soaking, preheat the grill.

• Drain the corn thoroughly. Carefully pull back the husks as far as possible without removing them. Pull off any excess silk. Brush the olive oil over the ears of corn with a pastry brush, using about 1 tablespoon per ear of corn. Smooth the husks back over the corn and tie at the ends with an extra piece of husk or with a piece of twine.

• Grill the corn on medium heat for 30 to 40 minutes, turning occasionally, until it is tender when pierced with a fork. Remove the corn from the grill and pull off the husks. (Be sure to wear oven mitts, as the corn and husks are hot.) Serve the corn with the melted butter.

Preparing Vegetables for Grilling

As with meat, poultry, and seafood, the high heat needed for grilling can dry out vegetables. A simple way to prevent this is to soak the vegetables in cold water for 30 minutes prior to cooking. Pat the soaked vegetables dry with paper towels and brush with a bit of olive oil before placing them on the grill.