by Dennis Weaver

Sure, you can boil corn on the cob in a pan on the grill but you can also roast it. There are two ways to roast corn on the cob.

Foil Method

Remove the husks and the silk strands. Brush melted butter on the corn. Wrap the corn in foil. Place the foil-wrapped ears on directly on the grill. Roast for about 15 to 20 minutes.

In-the-Hull Method

Pull down the leaves but do not detach them. Remove the silk strands then pull the leaves back up. Soak the corn in water for ten minutes. This will help keep the corn from burning. Place the corn directly on the grill on low heat or on a higher shelf if your grill has one. At 400 degrees, it will take about 20 minutes for the corn on the cob to bake.

Dennis Weaver -- having burnt food from Miami, Florida to Point Barrow, Alaska -- is RTA's road food expert. He has logged thousands of hours on the roads, trails, and waterways of America including many of Alaska's wilderness rivers and has consistently been elected the trips' "chief cook and bottle washer." Dennis is currently general manager at The Prepared Pantry, a company in Rigby, Idaho, that produces ready-to-eat meals and baking mixes packaged in Mylar. Weatherproof, bug-proof, and critter resistant, they're ideal for both roadtrips and back woods camping. Dennis may be reached at dweaver@preparedpantry.com.