Prepare: Pull back, but don’t remove, the husk from the corn. Remove the silk. (An easy way to do this is to rub the silk off with a terrycloth-type kitchen towel.) Place the husk back around the ear of corn as much as possible.
Soak the corn in water at least 1 and up to 4 hours. This keeps the corn from drying out and prevents the husk from totally charring.
Grill: Preheat the grill to medium-high and grill corn in its husk—or pull the husk back and tie—10 to 15 minutes or until it’s hot and crisp-tender. Turn occasionally as needed.
Serve: Remove the husk and serve with butter and salt or seasonings of choice.
Store: Cut leftover corn from the cob and store in the refrigerator or freeze. Use it in salsas, soups or as a side dish.
(c) 2011, Detroit Free Press.