6 large ears fresh corn, husks and silks removed
For a charcoal grill: Open the bottom vents. Ignite 6 quarts or 2½ pounds charcoal briquettes or hardwood charcoal. When the coals are hot, set up for a one-level medium-heat fire (so you can hold your hand 5 inches above cooking rack for only 4 to 5 seconds).
Oil the grill rack well. Grill corn over coals, uncovered, turning every 2 minutes for about 10 minutes, until some of the kernels turn golden brown.
For a gas grill: Turn each burner to high and ignite. Cover the grill. When hot, set the burners to medium heat.
Oil the grill rack well. Grill corn over heat with cover closed turning each ear a quarter-turn every 3 to 4 minutes until some of the kernels turn golden brown.
With tongs, remove from the grill and serve hot, passing salt and pepper and fat-free or reduced-fat, trans-fat-free margarine.
Cook's note: If you like corn cooked this way, grill extra ears and add the kernels to summer salads and salsa.
Nutrition values per serving (without seasoning): 123 calories (12.4 percent from fat), 1.7 g fat (0.3 g saturated), 27.2 g carbohydrates, 3.9 g fiber, 4.6 g protein, 0 cholesterol, 21 mg sodium.