Add the salt, paprika, garlic powder, onion powder, oregano, black pepper and crush red pepper (if using) to a small bowl. Stir the seasoning well to combine.

Add the corn to a large bowl. Make sure it’s large enough that you can get in there and stir and toss without the corn going all over the place.

Add the canola oil to the corn and toss until it is well coated.

Once the corn is coated with the oil, add the seasoning mix while stirring and tossing as you add it in. Continue tossing until the seasoning is distributed.

Lay the piece of foil out horizontally (left to right). Place the foil on a large baking sheet.

Next, place another piece of aluminum foil, also 24 inches long, vertically over the horizontal piece.

Spray the center of the foil lightly with cooking spray. Then, add the corn to the center of the foil.

Cover the corn by bringing in the top and the bottom of the vertical piece.

Next, bring up the sides and have them meet. Fold the edges together to seal. Make another thin fold to reinforce.

Crimp the sides to seal the packet. Make sure there is enough room, so that air can circulate in the packet.

Grill the corn on a covered grill over moderate heat for 20-25 minutes. At 20 minutes our corn was still a little snappy.

Carefully open the foil pack, be careful with the steam! Garnish with a little chopped parsley and serve with butter on the side, if desired.