Soak the husk first

Soak the corn in cold water for at least 30 minutes before grilling — that’s the trick to avoiding burnt husks.

Dry husk catches fire fast. Wet husk steams the corn from the inside while the outside chars slowly. No singed silk, no blackened leaves. Just tender kernels with a hint of smoke.

Don’t peel the husk back or remove it. Just trim the wispy silk at the top so it doesn’t torch. Grill over medium heat, turning every few minutes. Total time is about 15–20 minutes. The husk will brown, maybe get a few dark spots, but it won’t burn into embers.

If you’re paranoid, soak longer. An hour won’t hurt.

You get sweet, steamed corn with grill flavor — no cleanup, no burnt bits.