Start by soaking the husked corn in water for about 15 minutes if you prefer a softer, steamed effect, or keep the husks dry for a more direct char.
Meanwhile, prepare your grill to medium-high heat, ensuring hot spots are minimized for even cooking.
Remove the husks if you want a more charred, smoky exterior, or leave them on for a softer, steamed flavor. If husks are dry, lightly peel back or soak as preferred.
Sprinkle each cob generously with salt, then brush with melted butter or neutral oil to add gloss and prevent sticking.
If desired, sprinkle seasonings like paprika or chili powder over the cobs for added flavor.
Place the corn cobs on the grill, turning frequently with tongs to achieve even charring and grill marks, listening for that satisfying crack of husks or kernels and smelling the sweet, smoky aroma.
Grill for about 12-15 minutes, rotating regularly, until kernels are tender, slightly oozy, and have a good smoky char on the surface.
Remove the corn from the grill and squeeze fresh lemon or lime juice over the hot kernels to brighten the flavors.
Serve immediately, allowing the juicy, smoky kernels to be enjoyed with their glossy finish and charred edges.
