Shuck each ear by removing outer leaves, then grab the tassel and top leaves and pull firmly down to strip husk and most silk in one motion. Break husk off at the base and pull away any remaining silk by hand. Rinse under cold water if needed and pat dry. No soaking or wrapping needed — shucked corn goes straight onto the grates. Have butter or seasoned spread ready at the grill to brush on during cooking.

Set up your grill for direct high heat. Preheat fully — at least 10 minutes for gas (all burners on high, lid closed); for charcoal, wait until coals have a solid ash coating. Place shucked ears directly on the grates over the heat source, leaving space to rotate each one. Turn every few minutes so all sides char evenly. Total cook time: 10 to 15 minutes depending on ear size and heat intensity. If adding butter or garlic butter, brush it on during cooking as you rotate, not all at the end.

Corn is done when kernels are hot, tender, and charred on multiple sides. Kernels may pop slightly — a reliable sign it's cooked through. Press a kernel with a fingernail or tongs; it should yield easily. Don't pull it off after charring on just one side — aim for even color all around. Rest 1–2 minutes before adding toppings so butter and seasonings hold. Finish with butter and kosher salt at minimum. Bold add-ons like spiced butter, citrus, or cheese work well. Avoid: starting on an unpreheated grill (steams instead of chars), skipping regular turns (uneven cooking), and pulling too early (starchy, undercooked center).