Soak the corn, then grill it in the husk.

Yes, the husk-on method is the right move for flavor.

The key is a 30-minute soak in cold water before grilling. That steam inside the husk cooks the kernels gently and keeps them moist. Dry husks just burn off and leave you with charred corn.

Grill over medium heat (about 375–400°F) for 15–20 minutes, turning every 5 minutes. You want some blackening on the outer husk—that’s fine. The steam does the work inside.

If you want to go deeper, peel back the husk before soaking, remove the silk, then pull the husk back over. Slide a pat of butter in there. But honestly, plain husk-grilled corn with salt and butter after is already perfect.

No need for foil—just corn, fire, and patience.