Keep the husk on for smoky corn.

Yes, that’s the move. Grilling corn in the husk traps steam and smoke, giving you tender kernels with a subtle charred flavor—plus you don’t have to deal with annoying silk flying everywhere.

Soak the ears (with husks on) in cold water for at least 30 minutes. That keeps them from catching fire and helps create steam. Then throw them on a medium-hot grill (around 375–400°F) and turn every 5 minutes or so for about 20 minutes total. The husks will blacken and char, but that’s fine—the corn inside steams and picks up good smoke.

When they’re done, let them cool for a few minutes, then peel off the husks (most silk comes right off). You’ll get juicy, smoky corn without any dried-out kernels. Butter and salt, done.

If you want more direct char on the kernels themselves, pull the husks back for the last 2–3 minutes on the grill. But honestly, the husk-on method is already solid. Don’t overthink it.