The corn husks should remain attached at the base as you pull them back. Close the husks back up around the corn cob after removing the silks (as much as you can). For 10 minutes, soak the corn in a big pot of cold water. This will stop the husks from grilling too quickly and burning. Drain and pat yourself dry.

A grill should be heated to medium-high. Put the corn on the grill and cook for 15 minutes, flipping the corn every 3 to 5 minutes, until it is tender on all sides. Husks can be tied back and used as handles after being taken off the grill. Add chosen toppings and serve.

Remove the corn husk and silks and preheat the grill to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and serve with desired toppings.