Peel, de-silk, re-wrap, then grill.

Yes, you can get smoky flavor without burning the silk — but you have to peel the husk back first.

Leaving the husk on and tossing the whole ear on the grill is what burns the silk. The dry silk catches fire before the corn is cooked through. Instead, pull the husks down (like you’re peeling a banana), remove all the silk, then pull the husks back up over the corn. Soak the whole thing in cold water for 10–15 minutes so the husks steam instead of burn.

Now grill over medium heat, turning every few minutes. The husks will char on the outside, but the corn inside steams and picks up that smoky flavor through the wet, charring leaves. No burnt silk, no hassle.

It’s a two-minute prep for way better corn.