Grilled corn has a smoky soul that’s hard to beat. Leave the husk on (soaked in water for 15 minutes) and grill over medium heat for about 15 to 20 minutes, turning every few minutes.
You’ll know it’s done when the husk is charred and the kernels steam like a tiny sauna inside. Peel back a bit of husk and test a kernel with your fingernail—if it bursts with juice, you’ve nailed it.
If you prefer husk-free grilling, go for 10 to 12 minutes direct heat. Char lines? Yes, please.
