Trim any loose husks from corn, and snip the tips to remove any parts that will be prone to burning or smoking. Do not pull husks away or remove silks from inside. There are some grilling methods that suggest removing the silks before cooking, however there are several reasons for leaving the silks intact for the cooking process. They are a natural source of nutrient-rich moisture and insulation that help keep the kernels from drying out under high heat. They also add flavor, but most importantly they are much easier to remove after the corn is cooked because the heat and steaming process cause the silks to stick to the husk, not the corn kernels.
Heat grill to medium-high heat and place corn on the grill and cook with the lid closed. Turn the ears a quarter turn every 5 minutes or so, or until the outer husks have started to turn black in spots. Keep turning the ears until they have cooked all the way around. Move less often if you like having a few charred kernels, or more often if you want the corn to steam until tender with no black spots.
Once cooked, remove from the grill and let cool a few minutes, or until they are cool enough to handle. To remove husks and silks, start at the tips of the corn. Grab one side of the silks and the husks at the same time and peel all the way down to the bottom (like peeling a banana). The silks should peel away cleanly with the husks.
To remove the husks from the cob once you have peeled all of the husks and silks, grab the bunch with one hand, holding the corn cob with the other, and break them off at the bottom of the cob.
For perfect summer flavor, serve with Toasted Garlic Drizzling oil and kosher or sea salt.
