“To cook corn on the grill is to enter into a world of debate” –@samsifton
I like to keep it really, really simple with grilled corn: Husk, wash and scrub — scrubbing will also help remove the silks — and then drizzle with a small amount of neutral, vegetable oil salt, and pepper
Approximate quantities: 10 corn, husked, washed, and scrubbed; 3 tablespoons of grapeseed oil; salt, and pepper
Drizzle the corn with the oil and salt and pepper, or, if you don’t have a steady drizzling hand, it’s also easy to roll them in vegetable oil, salt and pepper in a large, rectangular Pyrex baking dish just before grilling
Grill at a medium high-heat for about 12-14 minutes, turning them half way through
The variable here is your grill and it’s temperatures. I’ve provided a heat and time range for everything that should work for almost all grills.
Almost everything needs to be turned, or if it’s in a grill basket a good shake at the halfway point will work, so what I’d recommend is plan to check it and turn it halfway through the shorter time range that I suggest, and then, to check it again for doneness, at the end of the shorter time range. This way, if you grill doesn’t run as hot, and you can see that you need more time, it’s easy to leave the second side on for a few more minutes.