I’ve tried all different ways to grill corn. There has been a huge amount of foil, lots of husking, and plenty of charred kernels. Honestly, the best way was also the easiest. Leaving the husk on while grilling allows the water in the kernels of corn to become steam trapped inside of the husk, which in turn perfectly cook the corn and also detaches the silk so that it is suuuuper easy to husk.
Here’s how I do it:
1. Heat the grill to high (500 degrees, which is pretty much how I start every grilling recipe). I also use propane, so I’m not sure how this would work with charcoal.
2. Place the corn (husk on) on the hot grill, and close the grill. Cook for 5 minutes on high.
3. The husks should start to char a bit after 5 minutes, which is when you should turn them over and grill them another 3-5 minutes on high heat.
4. Remove and let cool enough to handle. Husk and enjoy warm or save for recipes like the ones below.