Begin by peeling back the husks of the corn, making sure to keep them attached at the base of each ear. Carefully remove the silks as much as possible, then fold the husks back over the cobs. To prevent burning, soak the corn in a large pot filled with cold water for about 10 minutes. Once soaked, drain the corn and gently pat it dry.

Next, preheat your grill to medium-high heat. Place the corn directly on the grill and cook, turning every 3 to 5 minutes. Continue this until all sides are evenly cooked and tender, which should take around 15 minutes. After grilling, remove the corn and tie the husks back to create a convenient handle. Serve hot with butter, sea salt, and freshly ground black pepper.

For the husked method, start by shucking the corn and thoroughly removing the silks.

Heat your grill or grill pan to medium-high. Once hot, arrange the corn on the grill and cook, turning every 3 to 5 minutes. Look for light char marks and ensure all sides are cooked, which will take roughly 15 minutes. Once ready, take the corn off the grill and enjoy it with butter, sea salt, and freshly ground black pepper.