The first time I tried grilling corn-on-the-cob, by placing shucked corn directly on the grill, the results weren’t all that stellar. Too dried out and chewy.
I consulted “She-who-knows-everything-when-it-comes-to-home-cooking” (a.k.a. mom) who informed me that the best way to grill corn is to cook the corn in their husks, directly on a hot grill.
The husks protect the corn from getting dried out and the corn essentially steams in its own moisture while getting infused with smoky flavor from the charring corn husks.
It’s also so easy! No need to even break off the silks. Just place the corn, as is, in husks, on a hot grill.
Many people call for soaking the corn in water first. There’s no need if you are working with fresh corn to begin with.
Some techniques also have you pull back the husks, take out the silks, and then put the husks back over the corn before grilling. I’ve tried that. It does make it easier after the corn is done when removing the husks. But I find the corn more easily dries out this way, and the best way for juicy grilled corn is to not mess with the husks.
If you want some grill marks (as shown in the photos), you can pull off a few of the outer husk leaves, leaving less of a barrier between the outer leaves and the corn, for more the charring to reach the corn.
Updated from the recipe archive. First posted 2007.