Pull the outer husks down the ear to the base. Strip away the silk from the corn by hand. Fold
husks back into place, and place the corn in a large bowl of cold water with 1 tablespoon of salt
for 10 minutes.
Heat the grill to med/high heat. Dry the corn and pull the husks back once more to brush 1 tsp of
camelina oil on the corn. Fold the husks back into place and put the corn on the grill. Close the
cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender.
Remove the husks.
For additional seasoning, drizzle again with roasted onion and basil or roasted garlic and chili
camelina oil (in place of butter). Season with chili powder, garlic/onion salt and parmesan
cheese.