Soak it, then throw it on the coals.

Yes. Set the husks on fire a little.

Soak the corn (husks on) in cold water for at least 30 minutes. That’s non-negotiable. Wet husks steam the kernels while they char, and that steam is what keeps the corn juicy instead of turning into a dried-out mess.

Here’s the real smoky trick: grill the corn directly on the lit coals, not on the grate. Pull the grate off if you have to. Lay the soaked ears right into the hot coals. Let the outer husks catch fire, char, and smolder. That burning husk is where the smoke flavor comes from, not some wood chip gimmick.

Turn the ears every couple of minutes with tongs. After about 10-15 minutes total, the husks will look like a blackened mess (good) and the kernels inside will be steamed and just starting to take on a gentle char through the husk. Pull them off, let them cool enough to handle, then peel and slather with butter. The kernels will have a faint, sweet smoke and no bitter-asphalt taste.

Don’t peel and grill bare. Bare corn needs a hot grate and butter basting to avoid drying out. Husk-on coal method is dead simple and gives you that campfire flavor without any gear.