How to Grill Corn on the Cob - 3 Easy Methods

Corn loses sweetness fast once it's picked. The freshest ears taste sweetest on the grill, so buy from a farmer's market or use it the same day if you can.

You're aiming for ears with bright green husks and silks that look pale yellow at the tip. Brown, dry silks mean the corn has been sitting around. Pull a husk back at the top and check that the kernels run all the way down without gaps.

The husk-on method gives you the most tender, steamed-style corn with a hint of smoke. Just leave the husk and silks intact - they protect the kernels from direct flame.

For extra flavor, soak the unhusked ears in salted water for 10-15 minutes before they go on the grill. The water keeps the husks from burning and the salt brines the kernels through the husk.

For the next two methods, you'll need bare cobs. Pull the silks at the very top of the ear and peel the husk back like you're opening a banana.

Once the husk is folded back, snap or pull it off at the base. Wiggle the leftover silk strands away with your fingers. A few stragglers are fine - they burn off on the grill.

Tear off a piece of aluminum foil big enough to fully wrap an ear of corn. Lay the husked cob in the middle and drizzle a little olive oil over it. Sprinkle kosher salt and black pepper across the top.

Roll the foil up like a burrito - tuck both ends in tight so steam doesn't escape. The foil traps the moisture and the corn cooks through evenly with the oil and seasoning baked right into the kernels.

Place the bare ears straight on the grill grates. The kernels char and blister against the heat, caramelizing the natural sugars in the corn. This is the smokiest of the three methods and the one that gives you the dark, restaurant-style grilled corn look.

You can run all three methods on the same grill at the same time - husk-on ears, foil packets, and naked cobs side by side. They all need about the same cook time.

Close the lid and let the grill do its work. Total cook time is about 15 minutes - turn each ear two or three times so all sides get color. The husk-on ears will look blackened on the outside even when the kernels inside are perfect.

Pull everything off, peel back the husks or unwrap the foil, and serve with butter, salt, and pepper. Roll a stick of cold butter right across the hot kernels to coat them, or melt a tablespoon and brush it on.