Husk and all, straight on the grill, lets it steam in the husk. Cut off the knob end, squeeze from the other, and the entire corn will come out sans husk and silk.

I don’t cook them any other way now.

I do soak them in some salted water before, rehydrates the husk if they’re dried from storage so they don’t just catch on fire and provides moisture for the cooking.

huh? we just throw it straight on the grill after trimming the husk. turn it every seven minutes, after 21 total it's probably done (if not, definitely after 28). I'm convinced it tastes cornier.

Soaking the corn in cold water for like 10 mins before microwaving makes the silk slide off even easer and keeps the kernels super juicy!

But pan frying the silk is a nice crispity garnish!

Nice tip! Thanks.