Keep the husk on for the smoke

Yes, and it’s the easiest way.

Soak the whole ear of corn (husk and all) in cold water for at least 30 minutes. This keeps the husk from burning up before the corn cooks. Then throw it on a medium-high grill, turning every 5 minutes or so, until the outer husk is blackened in spots and you can smell that corn-through-the-husk aroma. About 15–20 minutes total.

The husk does double duty: it steams the kernels tender while the charred outer layers add a genuine smoky taste. No foil needed. No husk stripping beforehand. The silk pulls off cleanly after grilling.

This is not the place to overthink it. Water + fire + time. That’s it.