Soak your corn before grilling.

Yes. Soak the corn (still in husk) in cold water for at least 30 minutes. That’s the whole trick.

Dry husks catch fire and char before the kernels cook. Soaking lets the husk act like a steamer basket. The water turns to steam inside, cooking the kernels evenly without burning the outside.

After soaking, shake off excess water and put the corn directly on a medium grill (around 350-400°F). Turn every 5 minutes for about 15-20 minutes total. You’ll know it’s done when the husk is slightly blackened and the silk is dry.

Peel back, remove silk, and you get perfectly tender, slightly smoky corn. No need to shuck first, no foil, no hassle.

Don’t skip the soak — dry husks just burn.