any amount of corn (this recipe works best for 2-6)
garlic salt
about 1/2 cup extra virgin olive oil (use with caution, has tendency to catch fire)

Start grill at high until about 400°F. Turn to low heat. Shuck corn and wash. Take a paper towel and wet. Ring out lightly and wrap a corn. Repeat for each corn. Fill a small bowl with extra virgin olive oil (EVOO).

Once grill is ready then unwrap corn and place on grill. Coat one side with brush dipped in oil. Repeat for each. Lightly salt all corn. Wait about ten minutes or until the turned-down side has had kernels slightly darken in yellow color.

Flip each piece and repeat oil and salting. Once kernels darken then flip and coat each corn with oil but do not salt. Let few kernels darken to brown on each side and remove.

Enjoy after removing or let cool!

Submitted by: Tayler Oakes