It took from May 2006 until a month or so ago for me to get the parts covered under warranty from the manufacturer of my grill in order to get it working again. I managed to get the rusted in screws and remove all of the old burners and clean out the guts. In went new burners, flame tamers, and stainless grids and once again, my love for grilling, grilled fod, and most importantly, the bility to grill had returned.
One of my favorite things to grill is corn and I've developed a wonderful method/recipe that I can't help but share. First off, please don't be one of those people who remove the husks at the market and brings home only the corn on the cob; this is ridiculous, nonsensical, and even more, ridiculous. Feel around the husks looking for a uniform firmness and you should end up with good corn.
When you are ready to prep the corn, pull back the husk but don't remove it (you can remove a few from the outer layer), just pull it back evenly around the cob until you get to the silk (that's the hairy filaments that cover the corn). Remove all of the silks and tie back the husks with a piece of butcher's twine (or wrap them in a strip of foil). Not only does this look decorative, but the tied back husks also serve as a handle of sorts.
Now for the F L A V O R !
4 parts butter (I use Smart Balance)
1/2 Part Dijon mustard
1 part honey
1 part mayonnaise
Mix well to an easily spreadable consistency then spread well on corn and follow it up with salt and pepper.
Place buttered, seasoned, ears on grill turning regularly. After the corn begins to caramelize, start basting with remaining butter mixture.
Enjoy - this rocks.