Soak the corn first

Yes. Soak the whole ear, husk and all, in cold water for at least 15 minutes before it hits the grill.

The water inside the husk turns to steam as the corn cooks, which gently cooks the kernels without drying them out. Skip the soak and the husks will burn, catch fire, and you’ll end up with scorched, tough corn.

Here’s the simple routine: pull back the husks just enough to remove the silk, then pull them back up. Soak. Grill over medium heat, turning every 3–4 minutes for about 15–20 minutes. The husks will char and blacken in spots, but that’s fine. Let it rest a few minutes before peeling.

The result is tender, sweet corn with a faint smoky flavor, no butter required (but it doesn’t hurt).

Don’t overcomplicate this. Soak, grill, peel, eat.