First Step: Carefully peel back the husks of each ear of corn without detaching them fully. Remove all the silk strands by hand. Fold the husks back over the corn and soak the ears in cold water for at least 15 minutes; soaking up to 6-8 hours is ideal for maximum moisture retention and to prevent burning during grilling.

Second Step: Preheat your grill to medium-high heat, aiming for about 375°F to 425°F. If you’re using the husks-on method, drain any excess water by shaking the ears gently before placing them on the grill. For grilling without husks, preheat the grill to medium heat (around 350°F to 400°F).

Third Step: Place the soaked corn, husks folded back over the ears, directly on the grill. Cook for 15 to 20 minutes, turning every 3 to 5 minutes to ensure even cooking and prevent burning. The husks act like a steam tent, keeping the kernels juicy and sweet.

Fourth Step: If grilling without husks, peel back and completely remove both the husks and silk. Brush each ear evenly with 1 tablespoon olive oil to prevent dryness and sticking. Place the corn directly on the grill and cook for 10 to 15 minutes, turning frequently every 3 to 5 minutes to develop those signature char marks and smoky flavor.

Final Step: Remove the corn from the grill. While still hot, brush each ear with 2 tablespoons melted butter, then sprinkle salt and freshly ground black pepper to taste. For added flavor, consider toppings like fresh lime juice, chopped herbs, or a dusting of chili powder. Serve immediately for the freshest taste experience.