Combine the olive oil, balsamic vinegar, salt, pepper, chives, and basil in a 9-inch by 13-inch (23-cm by 33-cm) baking pan. Stir with a spoon or fork to thoroughly combine. Allow the corn to marinate in the mixture. Add the corn to the baking pan and toss, using a fork or spatula, until evenly coated. Cover the pan with plastic cling wrap and keep in the refrigerator for approximately three hours.
Pre-soak wood chips, if desired. The right kind of wood chips can enhance the flavor of the corn as it grills. Soak the chips in clean water for one or two hours before you plan to start the grill. [2] X Research source To add a sweet flavor to the corn, try applewood, alder wood, cherry wood, or maple wood. Maple wood has a mild sweetness, while applewood is moderately sweet and also contributes a fruity smell. For a bold, smoky flavor, try hickory wood or pecan wood. Hickory wood is considerably stronger. Drain the chips before starting the grill. You do not want them completely dry, but if they are dripping wet, they will hinder the fire. Place the chips in a colander to drain or pat off excess water with a dry dish towel. Sprinkle the still-damp wood chips over the grill. Only use a handful of chips unless you already know what sort of flavor to anticipate with that type of wood. Allow the wood chips to begin steadily smoking.
