Here is the best way to go about grilling corn on the cob.
The first thing you want to do with the corn is shuck off the husk. To get the proper cooking done in the corn you want to make sure the husk is gone so that you can have those beautiful grill marks. Wash the corn after you have removed the husk to make sure that you don't have any of the “hair" left from the husk. Put a paper towel on a plate and set the ears of corn on top of the paper towel. Try to get as much of the water off of the corn as possible.
Next we need to make the spread that is going on the corn. Take a stick of butter and make sure that it is soft enough for spreading. To test this, use the back of a fork and see if you can press the fork down through the butter without much strain. Take 2 teaspoons of celery salt and add it to the butter. Next, take a teaspoon of fresh ground pepper (regular pepper will work but it won't taste as fresh as the one that you grind yourself. ) Add in a pinch of basil to the butter mix. Then we add half a cup of fresh shredded Parmesan. This is not a part you want to skip on, as this will be the trick that takes your corn from okay to fantastic. Don't used grated Parmesan either as that doesn't melt like the shredded Parmesan does. Add all of these ingredients in with the butter and use the fork to combine them into an almost pasty butter spread.
Be very liberal with how much spread you put on the corn. Plenty will fall off during the cooking process so you want to make sure that a lot of it sticks to the corn. I personally cook this at 400 degrees for about 15 minutes making sure you turn them so that the corn doesn't burn on one side and not cook on the other. Be prepared for flare up if you're cooking over a charcoal grill as the butter melts off and lands on the coals. You will want this to be the last part of the meal you cook because this corn is best served hot.
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