Carefully pull back the corn husks from each ear taking care to not remove them from the base. Pull off and discard the silks. Rinse the ears under cold running water. Reshape husks around corn to ‘wrap’ them. Then place them into a bowl or sink bath of water for 15-20 minutes to saturate the corn husks and to help keep it moist during grilling. Drain, then wrap tightly in grill suitable aluminum foil.

Place each ear onto grill rack about 4-5 inches above heat source. Rotate 1/4 turn every 4-5 minutes. Grill for 15-20 minutes depending on heat. Test one by checking for doneness by inserting fork, the kernels should be tender.