Soak the corn for an hour in cold water. Drain.
Preheat grill to medium. Grill the corn, turning frequently, for 15 to 20 minutes. The husks will turn pale and start to brown. As the corn steams, the kernels will turn bright and glossy. Remove from grill and completely remove the husks.
Pour oil onto a plate and roll the ears of corn in the oil. Place the corn on a serving tray and season with salt and pepper. Sprinkle the herbs over the corn and garnish with freshly grated cheese.
Recipe by: Beth Blessing