Husk on, then off.

Yes, but do both.

Start with the husk on. This steams the kernels from within, keeping them juicy and cooking them all the way through. You don’t even need to soak them—some people do, but it’s a waste of time. Just throw them on the grill, husk and all, and turn occasionally for about 15–20 minutes.

Then peel the husk back (it’ll be hot—use a towel) and lay the naked ear back on the grill for a couple minutes per side. That’s where you get the char, the smoky flavor, and a little bit of browning that makes corn taste like summer. Brush with butter or oil first if you want, but it’s not required.

Skipping the husk entirely means risk of dry kernels or burning before they cook through. Leaving the husk on the whole time means no smoky flavor and soggy silk. So do the combo: steam first, then char.

Don’t skip the char.