Soak it, then throw it on the grill.

Yes, soak the whole ear (husk still on) in cold water for at least 15 minutes—30 is better.

The wet husk steams the kernels while the outer layers char. You get tender corn with a faint smoky flavor, and it’s nearly impossible to screw up. Grill over medium-high heat, turning every 3–4 minutes, for about 15–20 minutes total. You’ll know it’s done when the husk is blackened in spots and steaming.

Let it rest for 5 minutes before peeling. The silk comes off clean, and the corn stays juicy.

Don’t bother pulling the husk back, removing silk, or wrapping in foil. That defeats the entire purpose of the husk as a natural steaming sleeve. You want it sealed.

The husk does the work. You just need patience.