Instructions: Into 8-quart saucepot or kettle, place corn with husks and enough water to cover; let soak 15 minutes. (Soaking corn with husks in water keeps husks from burning on grill.)

Remove corn from water and drain well. Gently pull back husks three-fourths way down; remove silk. With pastry brush, brush each ear of corn with 1 teaspoon olive oil. Tuck in several sprigs of herb next to kernels. Rewrap corn with husks, removing 1 strip of husk from each ear of corn and tying tops of corn with strip of extra husk.

Place corn on grill over medium heat; grill 30 to 40 minutes, turning corn occasionally, until tender.

This recipe yields 8 accompaniment servings.

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